Lupin Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a showstopper — sweet figs, juicy orange segments, and paper-thin shaved fennel come together in a way that feels both elegant and effortlessly fresh. The apple cider vinaigrette ties everything together with a gentle tang, warmed by a hint of turmeric and ginger that makes the dressing feel a little more interesting than your average weeknight pour. Peppery arugula and torn mint add layers of flavor that keep every bite lively from start to finish. Every ingredient here is a whole, recognizable food — fresh produce, olive oil, raw honey, and spices — so there's no need to scrutinize labels or worry about hidden legume-based fillers that can sneak into packaged dressings. The technique of supreming the oranges directly over the bowl is a small step that pays off big, letting the natural juice mingle with the vinaigrette and season the whole salad. A final pinch of flaky sea salt over the top is the kind of finishing touch that makes this feel restaurant-worthy. Whether you're serving it as a starter or a light main, this is the kind of dish that disappears fast.
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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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