Black Pepper Free Fig & Endive Salad with Apple Cider Vinaigrette
This salad is a genuinely stunning combination of bitter, sweet, and bright — the kind of dish that looks like it came from a restaurant but comes together in minutes. Crisp Belgian endive leaves cradle juicy quartered figs and paper-thin shallots, while fresh parsley and torn mint add an herby lift that makes every bite feel alive. The apple cider vinaigrette is where the magic happens: a quick whisk of vinegar, honey, ground ginger, and sea salt emulsified with good olive oil creates a dressing that's tangy, lightly sweet, and completely free of any black pepper without ever feeling like something is missing. For anyone who needs to avoid that particular spice — whether due to sensitivity, intolerance, or a digestive condition — salad dressings are often the sneakiest culprit, and making your own here means total control over every ingredient. The ginger brings just enough warmth to satisfy anyone who might miss that familiar bite, and it pairs beautifully with the natural sweetness of ripe figs. Serve it immediately after tossing so the endive stays crisp and the herbs stay vibrant.
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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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