Tree Nut Free Fig & Endive Salad with Apple Cider Vinaigrette
Fresh figs and bitter endive make a pairing that feels almost impossibly elegant, and the apple cider vinaigrette ties everything together with a bright, tangy sweetness. The dressing comes together in minutes — just a whisk of vinegar, honey, ground ginger, and olive oil until it's silky and emulsified. Shallots add a gentle sharpness, while fresh parsley and torn mint lift the whole bowl with herby freshness. Salads like this can sometimes sneak in candied walnuts or pecans, but every single ingredient here is naturally free of tree nuts without any substitutions needed. It's a genuinely clean, whole-ingredient dish that doesn't feel like it's missing anything. Serve it immediately after tossing so the endive stays crisp and the figs hold their shape — this one is as beautiful on the table as it is to eat.
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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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