Dairy Free Fig & Endive Salad with Apple Cider Vinaigrette
This salad is a stunning combination of bitter, sweet, and herby — the kind of dish that looks like it came from a fancy bistro but comes together in minutes. Crisp Belgian endive leaves cradle juicy quartered figs and paper-thin shallots, while fresh parsley and torn mint add a bright, aromatic finish. The apple cider vinaigrette ties everything together beautifully — a simple whisk of vinegar, honey, ground ginger, and olive oil that emulsifies into something genuinely special. Because every single ingredient here is naturally plant-based, there's no need to swap anything out or second-guess a label. Salad dressings are one of those sneaky places where dairy can hide in store-bought versions, but this one is made entirely from pantry staples you can trust. Serve it immediately after tossing so the endive stays crisp and the figs hold their shape — it's the kind of effortless elegance that makes any meal feel a little more intentional.
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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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