Fresh figs have a fleeting season, and this salad is one of the best ways to make the most of them. Quartered and scattered over a bed of peppery baby arugula, they bring a jammy sweetness that plays beautifully against the torn basil, mint, parsley, and fresh thyme. The apple cider vinaigrette ties everything together — a quick whisk of vinegar, raw honey, turmeric, and ginger creates something bright, lightly spiced, and genuinely addictive. Every ingredient here is naturally free of gluten, so there's no label-checking or substitution stress involved — just clean, whole foods doing their thing. A pinch of flaky sea salt at the end is a small touch that makes a big difference, lifting all those herby, fruity flavors at once. This is the kind of salad that looks impressive enough for a dinner party but comes together with almost no effort at all.
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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.
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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