Yeast Free Fig & Endive Salad with Apple Cider Vinaigrette
Bitter endive, jammy fresh figs, and a bright herb finish make this salad one of those combinations that sounds fancy but comes together in minutes. The apple cider vinaigrette is whisked together from pantry staples — vinegar, honey, ground ginger, olive oil, and a pinch of sea salt — so there's no store-bought dressing to scrutinize for hidden additives. Avoiding yeast can quietly complicate salads when bottled dressings, certain vinegars, or fermented condiments sneak into the mix, but every ingredient here is clean and straightforward. The shallots add a gentle sharpness that plays beautifully against the sweetness of the figs, while fresh parsley and torn mint lift the whole bowl with a cooling, herby note. Toss it gently so the endive leaves stay intact and each one gets a light, glossy coat of that emulsified vinaigrette. It's the kind of salad that works as a starter for a dinner party or a light lunch you actually look forward to eating.
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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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