Coconut Free Fig & Endive Salad with Apple Cider Vinaigrette
This salad is a stunning combination of bitter, sweet, and herby that feels like something you'd order at a fancy bistro — but it comes together in minutes with just a handful of fresh ingredients. Crisp Belgian endive leaves cradle juicy quartered figs and paper-thin shallots, while fresh parsley and torn mint add a bright, aromatic finish that makes every bite feel alive. The real star is the apple cider vinaigrette, whisked together with honey, ground ginger, and good olive oil until it's silky and perfectly emulsified — no store-bought dressing required. Many bottled vinaigrettes and pre-made salads sneak in coconut-derived emulsifiers or coconut sugar, so making your own dressing from scratch is a genuinely smart move here. Every single ingredient in this recipe is straightforward and easy to verify, which means you can serve it with total confidence. It works beautifully as a light starter or a side alongside roasted meats, and the contrast of the figs against the slightly bitter endive is genuinely addictive.
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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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