Yeast Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a showstopper — sweet figs, juicy orange segments, and paper-thin shaved fennel all tumbling together with peppery arugula and fresh mint. The apple cider vinegar dressing brings a gentle tang without relying on anything fermented beyond the vinegar itself, making it a genuinely satisfying option when yeast is off the table. A touch of raw honey, turmeric, and ginger gives the vinaigrette warmth and depth that tastes far more complex than the short ingredient list suggests. Supreming the oranges directly over the bowl is a small technique that pays off big — every drop of juice goes straight into the salad. The figs add a jammy, honeyed richness that plays beautifully against the anise notes of the fennel, and a final pinch of flaky sea salt ties everything together. It's the kind of dish that looks like it came from a restaurant but comes together with nothing more than a sharp knife and a 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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