Mustard 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 gets its depth from honey and ground ginger rather than any mustard-based emulsifier — which means it's completely safe for anyone navigating that particular sensitivity without sacrificing any complexity or body. Slowly whisking in the olive oil creates a beautifully emulsified dressing that clings to every leaf. Thinly sliced shallots add a gentle bite, while fresh parsley and torn mint lift the whole dish with an herby finish that feels genuinely elegant. It's the kind of salad that looks like it came from a bistro but takes almost no effort to pull off at home. Serve it immediately after tossing 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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