Sesame Free Fig & Endive Salad with Apple Cider Vinaigrette
Bitter endive, jammy figs, and a bright apple cider vinaigrette come together in a salad that feels genuinely special without requiring much effort at all. The contrast between the slightly crisp endive leaves and the soft, sweet figs is the kind of thing that makes guests ask for the recipe before they've even finished their plate. Shallots add a gentle sharpness, while fresh parsley and torn mint lift the whole bowl with an herby finish that keeps every bite interesting. The vinaigrette is whisked together from just five pantry staples — apple cider vinegar, honey, ground ginger, sea salt, and olive oil — so there's no reaching for bottled dressings that might carry hidden sesame oil or tahini. Everything here is naturally free of that concern, which means you can serve it confidently at a dinner party or pack it for a weekday lunch without second-guessing a single ingredient. It comes together in minutes and is best eaten right away, while the endive still has its satisfying crunch.
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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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