Chestnut Free Fig & Endive Salad with Apple Cider Vinaigrette
Bitter endive, jammy fresh figs, and a bright apple cider vinaigrette come together in a salad that feels genuinely special without requiring much effort at all. The contrast of flavors here is what makes it sing — the slight bitterness of Belgian endive plays beautifully against the sweetness of quartered figs and the gentle heat of ground ginger in the dressing. Thinly sliced shallots add a little sharpness, while fresh parsley and torn mint lift the whole bowl with an herby finish. The vinaigrette itself is whisked together in minutes, with honey and olive oil rounding out the apple cider vinegar into something silky and well-balanced. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions sneaking in. It's the kind of salad that works as an elegant starter for a dinner party or a light lunch you actually look forward to eating.
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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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