Citric Acid Free Fig & Endive Salad with Apple Cider Vinaigrette
Fresh figs and crisp Belgian endive make for a stunning combination — one that feels special enough for a dinner party but comes together in just a few simple steps. The vinaigrette here is built on apple cider vinegar, which delivers that bright, tangy lift without relying on citric acid, making it a genuinely safe choice when you need to avoid that additive hiding in so many store-bought dressings and packaged salad kits. Honey and ground ginger round out the dressing with warmth and subtle sweetness, while a slow drizzle of extra-virgin olive oil brings everything into a silky, emulsified finish. Thinly sliced shallots add a gentle bite, and the fresh parsley and torn mint scattered over the top keep every forkful lively and aromatic. It's the kind of salad that looks effortlessly elegant on the table and tastes even better than it looks.
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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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