Villaggio House Salad Gf Recipe

Toast and candy walnuts

Preheat a small skillet over medium heat. Add the butter, brown sugar and maple syrup and stir until the sugar dissolves and mixture is bubbling gently (about 1 minute). Add the walnut halves, cinnamon, paprika and salt. Stir continuously to coat the walnuts evenly and toast them for 2 to 3 minutes until fragrant and glossy. Transfer the walnuts to a sheet of parchment or a silicone mat in a single layer to cool and set; separate any pieces with a fork if they stick together. Once cool, break into bite-sized pieces if necessary. Total time about 8 minutes.

In a small bowl or jar combine the minced shallot, Dijon mustard, honey (or maple), and lemon juice. Whisk in the balsamic vinegar until smooth. Slowly drizzle in the extra-virgin olive oil while whisking constantly (or close the jar and shake vigorously) until the dressing emulsifies. Season with salt and freshly ground black pepper and taste; adjust acidity or sweetness if needed (add up to 1/2 tsp more honey or 1/2 tbsp more vinegar). Chill briefly if not using immediately. Makes about 1/4 cup.

Place the mixed baby greens in a large bowl and gently toss once to loosen and aerate the leaves.

Scatter the dried cherries evenly over the greens.

Add the roasted fig quarters on top, distributing them so each serving gets 2–3 pieces (if using jarred figs, pat dry before adding).

Crumble the goat cheese evenly over the salad to create small clusters of creamy flavor.

Sprinkle the cooled spiced walnuts over the salad for crunch and spice.

Drizzle the dressing lightly over the assembled salad — start with about half the dressing, toss gently and add more to taste (approximately 1–2 tbsp per serving). Toss carefully with tongs so the figs remain intact.

Divide the salad into 2 plates (or 4 small side portions). Finish with a final crack of black pepper and a small pinch of flaky sea salt if desired. Serve immediately.