Mushroom 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 effortless and genuinely impressive. The peppery arugula and torn fresh mint keep every bite lively, while the apple cider vinaigrette ties it all together with a warm, golden depth from turmeric and ginger. Whisking the dressing until emulsified means it clings beautifully to every leaf and slice rather than pooling at the bottom of the bowl. Every single ingredient here is naturally free from fungi, so there's no need to scan labels or swap anything out — just fresh produce and pantry staples doing their best work. Supreming the oranges directly over the bowl is a small technique that pays off big, adding a splash of fresh juice that brightens the whole dressing. A final pinch of flaky sea salt over the plated salad is the kind of finishing touch that makes guests think you've been cooking like this for years. Serve it immediately while the arugula is still crisp and the figs are at their jammy, fragrant best.
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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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