Peanut Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-scented, and citrusy flavors that feels like something you'd order at a nice bistro — but it comes together entirely from fresh, whole ingredients you can feel good about. Shaved fennel brings a delicate crunch, juicy orange supremes add brightness, and quartered fresh figs lend a jammy sweetness that makes every bite feel a little luxurious. Peppery arugula and torn mint keep things lively, while a finishing pinch of flaky sea salt ties it all together. The apple cider vinaigrette is whisked up in minutes with honey, turmeric, and ginger — no store-bought dressing needed, which means zero guesswork about hidden additives or shared-facility concerns. Every single component here is naturally free of peanuts and peanut derivatives, so you can toss and serve with total confidence. It's the kind of dish that looks impressive enough for a dinner party but is honestly simple enough for a weeknight when you want something fresh and a little special.
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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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