Wheat 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 with zero cooking required. Crisp Belgian endive leaves cradle juicy quartered figs and paper-thin shallots, while fresh parsley and torn mint add a bright, aromatic lift that makes every bite feel alive. The apple cider vinaigrette ties it all together beautifully — just a whisk of vinegar, honey, ground ginger, and olive oil creates a tangy, lightly spiced dressing that complements the natural sweetness of the figs without overpowering them. Every single ingredient here is naturally free of wheat, so there's no need to swap anything out or scrutinize labels — it's just clean, whole food from start to finish. That's genuinely rare for a dressed salad, where bottled dressings and croutons can quietly sneak in gluten. Serve it as a sophisticated starter or a light lunch, and don't be surprised when people ask you for the recipe.
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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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