Macadamia Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-y, and citrusy flavors that feels like something you'd order at a fancy bistro but comes together with surprisingly little effort. Shaved fennel brings a delicate crunch, while juicy orange supremes and quartered fresh figs add layers of sweetness and a jammy, almost honeyed richness. Peppery arugula and torn mint keep everything bright and lively, so no single flavor overpowers the rest. The apple cider vinaigrette — whisked together with raw honey, turmeric, and ginger — ties it all together with a warm, subtly spiced tang that makes the whole bowl sing. Every ingredient here is naturally free from tree nut concerns, so you can serve it confidently at a dinner party without scanning labels or worrying about cross-contact from specialty nut oils. A final pinch of flaky sea salt over the top is a small touch that makes a genuinely noticeable difference, so don't skip it. Serve it immediately after tossing so the arugula stays crisp and the figs hold their shape.
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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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