Gut Friendly Fig & Endive Salad with Apple Cider Vinaigrette
Fresh figs and crisp Belgian endive make for a stunning combination that feels fancy enough for a dinner party but comes together in just a few minutes of prep. The slight bitterness of the endive plays beautifully against the jammy sweetness of quartered figs, while shallots add a gentle sharpness that ties everything together. Raw apple cider vinegar is the star of the dressing here — whisked with honey, ground ginger, and good olive oil into a bright, emulsified vinaigrette that supports a happy gut without any complicated steps. Ginger and apple cider vinegar are both well-regarded for their digestive-friendly properties, and this recipe leans into both without feeling like a wellness chore. Fresh parsley and torn mint scattered over the top add a pop of herbal freshness that makes every bite feel alive. Everything in this bowl is whole, recognizable, and free from anything processed or hard to digest, which is exactly what you want when you're eating with your gut in mind. Toss it together right before serving and let the vibrant ingredients speak for themselves.
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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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