Emulsifier Free Fig & Mushroom Salad with Apple Cider Vinaigrette
Earthy sautéed mushrooms, jammy fresh figs, and peppery baby arugula come together in a salad that feels genuinely special — the kind of thing you'd order at a restaurant and then immediately try to recreate at home. The homemade apple cider vinaigrette is whisked together from pantry staples like olive oil, honey, turmeric, and ginger, so every ingredient is completely transparent and exactly what you'd expect. Store-bought dressings are one of the trickiest places emulsifiers tend to hide, but making your own takes only a few minutes and the result is brighter and more vibrant anyway. The mushrooms get cooked in batches over high heat until deeply golden, which gives them a meaty, almost caramelized quality that anchors the whole dish. Warm mushrooms against cool, lightly dressed greens and sweet quartered figs create a contrast that's hard to stop eating. A handful of fresh parsley scattered over the top adds a clean, herby finish that pulls everything together beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For the mushrooms
- 2 tbsp extra-virgin olive oil
- 1 lb mixed mushrooms (cremini, shiitake, oyster), cleaned and torn or sliced
- 3 cloves garlic, thinly sliced
- ½ tsp fine sea salt
- 1 tsp fresh thyme leaves
For the salad
- 5 oz baby arugula
- 8 fresh figs, stemmed and quartered
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, turmeric, ginger, and 1/4 tsp salt until the honey dissolves. Slowly drizzle in 3 tbsp olive oil while whisking continuously until the vinaigrette is emulsified and slightly thickened. Set aside.
- 2
Heat 2 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the mushrooms in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes until the undersides are deep golden brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!