Vegetarian Fig & Endive Salad with Apple Cider Vinaigrette
Fresh figs and bitter endive might sound like an unlikely pairing, but together they create something genuinely stunning on the plate. The natural sweetness of quartered figs softens the endive's pleasant bitterness, while paper-thin shallots add a little sharpness that keeps every bite interesting. A handful of flat-leaf parsley and torn mint lift the whole thing with bright, herby freshness that makes this salad feel alive rather than just leafy. The apple cider vinaigrette comes together in minutes — just a whisk of vinegar, honey, ground ginger, and olive oil until it emulsifies into something silky and complex. That touch of ginger is subtle but does real work, tying the fruity and savory elements into a cohesive, elegant dressing. This is the kind of salad that looks impressive enough for a dinner party but is genuinely effortless to pull off with no cooking required.
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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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