Beef Free Fig & Endive Salad with Apple Cider Vinaigrette
Bitter endive, jammy figs, and paper-thin shallots come together in a salad that feels genuinely special without requiring much effort at all. The apple cider vinaigrette ties everything together beautifully — a quick whisk of vinegar, honey, ground ginger, and olive oil creates something bright and lightly sweet that complements the natural bitterness of the endive. Fresh parsley and torn mint scattered over the top add a herby lift that makes every bite feel alive. This is the kind of dish that looks stunning on a dinner table but comes together in minutes, which is always a win. Since every ingredient here is plant-based and straightforwardly whole, there's no need to scan labels or second-guess anything — just fresh produce and pantry staples doing exactly what they should. It works equally well as a starter for a dinner party or a light lunch on its own.
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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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