Rice Free Fig & Endive Salad with Apple Cider Vinaigrette
This salad is a stunning combination of bitter, sweet, and bright — the kind of dish that looks like it came from a restaurant but comes together in minutes with zero cooking required. Crisp Belgian endive leaves cradle juicy quartered figs and paper-thin shallots, while fresh parsley and torn mint add an herby lift that makes every bite feel alive. The apple cider vinaigrette is the real star here — honey, ground ginger, and a slow drizzle of extra-virgin olive oil whisk into a beautifully emulsified dressing with just the right balance of tang and warmth. Since every single component is naturally grain-free and built around whole, fresh ingredients, there's nothing to swap or second-guess. It's the kind of salad that works as an elegant starter or a light standalone meal, especially when figs are at peak ripeness. Serve it immediately after tossing so the endive stays crisp and the herbs stay vibrant.
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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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