Almond Free Fig & Endive Salad with Apple Cider Vinaigrette
This salad is a stunning combination of bitter, sweet, and herby that feels like something you'd order at a fancy bistro — but it comes together in minutes with just a handful of fresh ingredients. Crisp Belgian endive leaves cradle juicy quartered figs and paper-thin shallots, while fresh parsley and torn mint add a bright, aromatic finish that makes every bite feel alive. The apple cider vinaigrette is the real secret weapon here: a quick whisk of vinegar, honey, ground ginger, and olive oil creates a tangy, lightly spiced dressing that ties all those bold flavors together beautifully. Because every component is naturally whole and unprocessed, there's no need to scan labels or worry about hidden nut ingredients sneaking into your bowl. It's the kind of elegant, fuss-free salad that works just as well as a dinner party starter as it does a weeknight side when you want something a little more special than the usual greens.
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Learn more →Ingredients
4 servings
For the salad
- 3 heads belgian endive (about 12 oz total)
- 8 fresh figs, quartered
- 2 shallots, very thinly sliced
- ¼ cup fresh flat-leaf parsley leaves
- 2 tbsp fresh mint leaves, torn
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp honey
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 4 tbsp extra-virgin olive oil
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, ground ginger, and fine sea salt until the honey dissolves. Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified and slightly thickened.
- 2
Arrange the endive leaves in a large salad bowl. Scatter the quartered figs and sliced shallots over the endive.
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