Legume 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 — but it comes together in minutes with just a handful of fresh ingredients. Crisp Belgian endive leaves cradle juicy quartered figs and paper-thin shallots, while flat-leaf parsley and torn mint add a bright, garden-fresh lift to every bite. The apple cider vinaigrette is the real secret weapon here: a quick whisk of vinegar, honey, ground ginger, and olive oil creates a lightly emulsified dressing that ties all those bold flavors together beautifully. Avoiding legumes is genuinely effortless with this one — every single ingredient is naturally free of beans, lentils, peas, and their derivatives, so there's no label-reading required. It's the kind of dish that looks impressive enough for a dinner party starter but is honestly simple enough for a weeknight when you want something light and interesting. Serve it immediately after dressing so the endive stays crisp and the figs hold their shape.
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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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