Soy Free Fig & Endive Salad with Apple Cider Vinaigrette
This salad is a stunning combination of bitter, sweet, and herby — the kind of dish that looks like it came from a restaurant but comes together in minutes. Crisp Belgian endive leaves cradle juicy quartered figs and paper-thin shallots, while fresh parsley and torn mint add a bright, aromatic finish. The apple cider vinaigrette ties everything together beautifully — just a whisk of vinegar, honey, ground ginger, and olive oil creates a dressing that's tangy, lightly sweet, and perfectly emulsified. Every single ingredient here is naturally free from soy, so there's no need to scrutinize labels or swap anything out. Bottled dressings are one of the sneakiest places soy derivatives hide, which makes this from-scratch vinaigrette a genuinely smart move. Serve it immediately after tossing so the endive stays crisp and the figs hold their shape — it's the kind of salad that disappears fast.
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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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