Brazil Nut Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
Fresh figs, shaved fennel, and juicy orange segments come together in a salad that feels genuinely special — the kind of thing you'd order at a nice bistro and then immediately wish you could make at home. The apple cider vinaigrette gets a subtle warmth from ground turmeric and ginger, whisked together with raw honey and olive oil until it's silky and emulsified. Peppery arugula and torn fresh mint round out the bowl, adding brightness and a little bite that keeps every forkful interesting. Because this recipe is built entirely from whole fruits, vegetables, and pantry staples, there's no need to scrutinize labels for hidden tree nut traces or shared-facility warnings. The technique of supreming the oranges directly over the bowl is a small step that makes a big difference, letting the citrus juice mingle with the fennel and figs before the dressing even goes on. A final pinch of flaky sea salt over the top ties everything together and makes the flavors pop. It's an elegant, produce-forward dish that comes together with minimal fuss and zero compromise.
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Learn more →Ingredients
4 servings
For the vinaigrette
- 2 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
For the salad
- 1 large fennel bulb (about 12 oz), fronds reserved
- 2 large navel oranges
- 8 fresh figs, stemmed and quartered
- 2 cups arugula
- 3 tbsp fresh mint leaves, torn
For serving
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, turmeric, and ginger until the honey dissolves. Drizzle in the olive oil in a thin stream, whisking constantly, until the dressing is emulsified and slightly thickened. Season with the fine sea salt and set aside.
- 2
Trim the fennel bulb: cut off the stalks, halve the bulb lengthwise, and remove the tough core with a V-cut. Using a mandoline or a sharp knife, shave the fennel crosswise into thin slices, about 1/16-inch thick. Place in a large mixing bowl. Roughly chop 2 tablespoons of the reserved fennel fronds and add them to the bowl.
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