Lactose 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 — except you can pull it together in minutes at home. Crisp Belgian endive leaves cradle juicy quartered figs and paper-thin shallots, while fresh parsley and torn mint add a bright, garden-fresh finish. The apple cider vinaigrette is the real star: a quick whisk of vinegar, honey, ground ginger, and olive oil creates a lightly emulsified dressing that ties every element together beautifully. Because every single ingredient here is naturally free of dairy, there's no swapping, substituting, or label-reading required — it just works. That can be surprisingly rare with dressed salads, where creamy add-ins or cheese crumbles tend to sneak in. Serve it immediately after tossing so the endive stays crisp and the figs hold their shape against the tangy dressing.
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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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