High Fructose Corn Syrup Free Fig & Endive Salad with Apple Cider Vinaigrette
This salad is a stunning combination of bitter endive, jammy fresh figs, and a bright, tangy dressing that comes together in minutes. The vinaigrette is built from apple cider vinegar, extra-virgin olive oil, a touch of honey, and ground ginger — every single ingredient is whole and recognizable, with no processed sweeteners anywhere in sight. That matters more than you might think, because bottled dressings are one of the sneakiest places hidden corn-derived sweeteners tend to show up. Making it from scratch here means you stay completely in control without sacrificing any flavor. The shallots add a gentle sharpness, while fresh parsley and torn mint lift the whole bowl with herby brightness. It's the kind of salad that looks impressive enough for a dinner party but is genuinely effortless to pull off on a weeknight.
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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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