MSG 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 apple cider vinaigrette — built from vinegar, honey, ground ginger, and olive oil — is whisked right in your own kitchen, so you know exactly what's going into it with zero mystery additives. That matters more than people realize, since bottled dressings and restaurant salads are common hiding spots for flavor enhancers you'd rather avoid. Here, every ingredient is whole and clean: crisp endive leaves, sweet quartered figs, paper-thin shallots, and a handful of fresh parsley and torn mint that make the whole bowl feel alive. The ginger adds a gentle warmth that plays beautifully against the natural sweetness of the figs, while the honey keeps the vinaigrette just balanced enough to tame the endive's slight bitterness. It's the kind of salad that looks impressive enough for a dinner party but is genuinely effortless to pull off. Serve it immediately after tossing so the leaves stay crisp and the herbs stay bright.
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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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