Villaggio House Salad Recipe

Toast and glaze walnuts

Preheat oven to 350°F (175°C). In a small bowl toss walnut halves with melted butter or olive oil, brown sugar, smoked paprika, cayenne, and salt until evenly coated. Spread walnuts in a single layer on a small baking sheet lined with parchment. Roast 8–10 minutes, stirring once halfway, until fragrant and glossy. Remove from oven and let cool on the sheet; they will crisp as they cool. Break large clusters into bite-size pieces.

Rehydrate figs

Place halved dried figs in a heatproof bowl and pour 1 cup hot water over them. Let soak 10 minutes until softened. Reserve 2–3 tablespoons of the soaking liquid and drain the rest.

Blend vinaigrette

In a small blender or using an immersion blender, combine the softened figs, 2 tablespoons of the reserved soaking liquid, extra-virgin olive oil, balsamic vinegar, red wine vinegar, honey, Dijon mustard, minced shallot, lemon juice, salt, and pepper. Blend until smooth and emulsified. If the dressing is too thick, add up to 1 tablespoon warm water, 1 teaspoon at a time, to reach a pourable consistency. Taste and adjust seasoning (more honey for sweetness, more vinegar for brightness).

In a large bowl gently toss the mixed salad greens with about half of the roasted fig vinaigrette (start with 2–3 tablespoons) until evenly coated but not soggy. Add more dressing to taste. Scatter dried cherries over the greens.

Sprinkle the spiced walnuts over the dressed greens, then crumble the goat cheese on top in small pieces for even distribution.

Divide the salad among 4 plates or bowls. Finish with a light drizzle of any remaining vinaigrette and a pinch of freshly ground black pepper. Serve immediately.