Peanut Free Fig & Endive Salad with Apple Cider Vinaigrette
Fresh figs and crisp Belgian endive might sound like an unexpected pairing, but one bite of this salad will make it feel completely obvious. The slight bitterness of the endive plays beautifully against the jammy sweetness of quartered figs, while paper-thin shallots add a gentle sharpness that ties everything together. A handful of flat-leaf parsley and torn mint leaves bring a bright, herby lift that makes the whole bowl feel alive. The apple cider vinaigrette is the real secret weapon here — honey, ground ginger, and a slow drizzle of extra-virgin olive oil come together into something tangy, warm, and just a little floral. Every ingredient in this recipe is naturally free from peanuts and peanut-derived oils, so there's no label-scanning or substitution stress involved. It comes together in minutes with nothing more than a whisk and a bowl, making it an effortless choice for a dinner party starter or a light lunch that feels genuinely special.
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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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