Cashew Free Fig & Endive Salad with Apple Cider Vinaigrette
Bitter endive, jammy fresh figs, and paper-thin shallots come together in a salad that feels genuinely elegant 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 a bright, slightly tangy dressing that complements the sweetness of the figs perfectly. Fresh parsley and torn mint scattered over the top add a herby lift that makes every bite feel alive. Many dressed salads rely on nut-based toppings or creamy additions that can be tricky to navigate, but this one is naturally free of all that — just clean, whole ingredients with nothing hidden. The emulsified vinaigrette clings lightly to the endive leaves without weighing them down, so the textures stay crisp and the flavors stay sharp. It comes together in minutes and looks stunning on the table, making it an ideal starter for a dinner party or a sophisticated weeknight side.
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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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