Brazil Nut Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs are one of those ingredients that feel almost too beautiful to eat, and pairing them with a riot of fresh herbs turns a simple salad into something genuinely special. Baby arugula brings a peppery backbone, while torn basil, mint, parsley, and thyme layer in fragrance and brightness that make every forkful interesting. The apple cider vinaigrette ties it all together — honey, turmeric, and a whisper of ginger give it warmth and depth without overpowering the delicate fruit. Whisking the olive oil in slowly creates a properly emulsified dressing that clings to the leaves rather than pooling at the bottom of the bowl. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. This is the kind of salad that looks like it came from a restaurant but comes together in minutes with nothing more than a whisk and a large bowl. Serve it immediately so the arugula stays crisp and the figs hold their gorgeous shape.
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Learn more →Ingredients
4 servings
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For the salad
- 8 fresh figs, stemmed and quartered
- 5 oz baby arugula
- ¼ cup fresh basil leaves, torn
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 scallions (green tops only), thinly sliced
- 1 tbsp fresh thyme leaves
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, turmeric, ginger, and fine sea salt until the honey dissolves and the mixture is uniform in color.
- 2
Drizzle in the olive oil in a thin, steady stream while whisking constantly until the vinaigrette is emulsified and slightly thickened.
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