Eggless Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-forward fennel, jammy fresh figs, and bright citrus that feels like something you'd order at a nice bistro — except you made it in your own kitchen. The apple cider vinaigrette pulls everything together with a gentle tang, a whisper of turmeric and ginger, and just enough honey to balance the peppery arugula underneath. Supreming the oranges directly over the bowl means every drop of juice goes straight into the salad, which is a small step that makes a big difference in flavor. Shaving the fennel paper-thin keeps it delicate rather than crunchy and assertive, so it plays nicely with the soft figs and torn mint. Because the dressing is built entirely from pantry staples — olive oil, vinegar, spices — there's no need to check labels for hidden additives or worry about what's lurking in a store-bought bottle. The whole thing comes together quickly and looks genuinely impressive on a platter, finished with a pinch of flaky salt that makes every element pop. It's the kind of dish that works as a light lunch, an elegant starter, or a showstopping side at a dinner party.
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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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