Shellfish Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs are one of those ingredients that feel almost too beautiful to cook with — and here, they don't need to be. Quartered and scattered over a bed of peppery baby arugula, they bring a jammy, honeyed sweetness that plays perfectly against torn basil, mint, parsley, and fresh thyme. The herb situation here is genuinely generous, and that's what makes this salad feel like more than a side dish. The apple cider vinaigrette ties everything together with a bright, tangy backbone, warmed up by a whisper of turmeric and ginger that makes it taste like someone actually thought about it. Whisking the olive oil in slowly creates a properly emulsified dressing that clings to every leaf instead of pooling at the bottom of the bowl. Everything in this recipe is straightforward produce and pantry staples, so there's zero guesswork about what's in it — no hidden sauces, no processed shortcuts, just clean ingredients doing their best work. Finish it with a pinch of flaky sea salt right before serving and it's honestly stunning.
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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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