Pork Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-scented, and citrusy flavors that feels equally at home on a weeknight table or a dinner party spread. Paper-thin shaved fennel forms the backbone, layered with juicy orange supremes, jammy quartered figs, peppery arugula, and torn fresh mint for a bowl that looks as gorgeous as it tastes. The apple cider vinaigrette ties everything together beautifully — a quick whisk of honey, turmeric, and ginger emulsified into olive oil gives the dressing a warm, golden depth that complements every element in the salad. Every ingredient here is naturally plant-based and free from any pork-derived products, so there's no need to scrutinize labels or swap anything out. The technique of cutting orange supremes directly over the bowl means none of that bright citrus juice goes to waste, and it keeps the salad from getting watery. A final pinch of flaky sea salt over the top right before serving pulls the whole thing into sharp, satisfying focus. It's the kind of recipe that looks like you spent hours on it but comes together with nothing more than a sharp knife and a good whisk.
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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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