Shellfish 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 provide a slightly bitter backbone that plays beautifully against the jammy sweetness of fresh quartered figs, while paper-thin shallots add a gentle sharpness to every bite. The apple cider vinaigrette ties it all together with a whisked blend of honey, ground ginger, and olive oil that emulsifies into something silky and complex. Fresh parsley and torn mint scattered over the top give the whole bowl an herby lift that keeps things feeling lively and seasonal. Because every ingredient here is a whole, recognizable food — produce, herbs, and pantry staples — there's no need to scrutinize labels for hidden seafood derivatives or shared-facility warnings. It's an effortless, elegant salad that works as a light starter or a sophisticated side alongside any main course.
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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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