Peanut Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
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, honeyed sweetness that plays beautifully against the brightness of torn basil, mint, parsley, and fresh thyme. The apple cider vinaigrette ties everything together — a quick whisk of vinegar, raw honey, turmeric, and ginger emulsifies into something tangy, warm, and just a little complex. Every single ingredient here is naturally free from peanuts, with no hidden sauces or processed add-ins to second-guess. Store-bought dressings can be a minefield of unexpected additives, so making your own in a small bowl takes about two minutes and gives you total control over what goes on your plate. The sliced scallion greens and flaky sea salt finish add just enough savory contrast to keep this from feeling like dessert. It's 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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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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