Pork Free Fig & Endive Salad with Apple Cider Vinaigrette
Fresh figs and crisp Belgian endive make for a stunning combination that feels both sophisticated and effortlessly seasonal. 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 lift the whole bowl with bright, herby freshness. The apple cider vinaigrette is the real star here — honey and ground ginger give it a warm, rounded edge, and whisking in the olive oil slowly creates a silky emulsion that coats every leaf without weighing it down. Every ingredient in this salad is naturally plant-based and clean, so there's nothing to scrutinize on a label or swap out to keep it worry-free. It comes together in minutes and looks impressive enough to anchor a dinner party spread or a relaxed weekend lunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!