Walnut Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs don't show up in salads nearly enough, and this one makes a strong case for changing that. The quartered figs bring a jammy, honeyed sweetness that plays beautifully against peppery baby arugula and a generous handful of fresh herbs — basil, mint, parsley, and thyme all in one bowl. The apple cider vinaigrette ties everything together with a gentle tang, warmed by a hint of turmeric and ginger that makes it feel just a little more interesting than your average dressing. Whisking the olive oil in slowly gives the vinaigrette a silky, emulsified texture that clings to the leaves without weighing them down. Because every component here is whole and fresh, there's no need to scan labels or worry about hidden nut ingredients sneaking in through a pre-made dressing or packaged mix. A final pinch of flaky sea salt over the top is a small touch that makes a real difference. Serve it immediately while the greens are still lively and the figs are at their best.
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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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