Hazelnut Free Fig & Endive Salad with Apple Cider Vinaigrette
This salad is a stunning combination of bitter, sweet, and bright — the kind of dish that looks like it came from a restaurant but comes together in minutes. Crisp Belgian endive leaves cradle juicy quartered figs and paper-thin shallots, while fresh parsley and torn mint add an herby lift that keeps every bite feeling alive. The apple cider vinaigrette is the real secret weapon here: a quick whisk of vinegar, honey, ground ginger, and olive oil creates a tangy, lightly spiced dressing that ties all those bold flavors together beautifully. Tree nut allergies can make elegant salads tricky, since so many restaurant-style recipes lean on toasted hazelnuts or nut-based oils for texture and richness — but this one delivers all the sophistication without any of that. The figs bring their own natural sweetness and a satisfying bite, so nothing feels missing. It's a genuinely impressive plate that's safe to serve to guests or enjoy on a quiet weeknight without any label-reading stress.
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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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