Seasonal fruit and vegetables call for fresh-tasting ciders that keep things light and lively, particularly as the weather is warm and inspires us to head outside for a meal. The English Cherry cider from Cindery Block Brewery in Kansas City, Missouri, has an earthiness underneath its bright cherry flavors, and it’s a lovely choice for a salad that combines creamy, mild blue cheese with walnuts and a tangy-sweet fig dressing. The combination is a standout at a late summer picnic.
Figgy Green Bean Salad
Recipe by Executive Chef/Owner Katee McLean | Krokstrom Klubb & Market | Kansas City, MO
1 pound green beans, trimmed
3 cups baby greens, loosely packed
Fig Dressing (recipe below)
4 ounces Danish blue cheese
⅔ cup chopped walnuts
Bring a large pot of water to a boil over high heat. Add the green beans and cook for 3 to 4 minutes until tender but still crisp. Drain and put the beans in a large bowl of ice water until completely cool. Drain and pat dry.
In a large salad bowl, toss the beans together with the baby greens. Dress with the fig dressing to taste, then sprinkle with crumbled blue cheese and walnuts and serve.
Makes about 1 cup
1 cup dried figs
1 cup apple cider vinegar
½ cup water
¼ cup sugar
½ cup olive oil
Salt, to taste
In a small pot, combine all of ingredients except the salt and boil until the figs are tender. Blend with ½ cup olive oil until smooth, seasoning with salt to taste.