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
Serves 4
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.
Fig Dressing
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.
