Place the olive oil, raspberries, apple-cider vinegar, shredded coconut and sea salt in a blender and blend on high for a few minutes until the dressing has a creamy texture, stopping to give the motor breaks (you won’t have to blend nearly as long if you are not using the coconut).
Place the arugula and figs in a large bowl, add dressing and toss.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/fig-and-arugula-salad-with-raspberry-vinaigrette/