Fig, Walnut, Prosciutto and Spinach Salad

Serves 4 as a side dish.

 

Ingredients

• 3 large handfuls baby spinach leaves
• 4 ripe figs, quartered
• 100g finely sliced prosciutto
• 3/4 cup walnut halves, lightly toasted
• 100g ricotta
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• freshly ground black pepper

Method

Place spinach leaves on a platter and scatter with figs and prosciutto.
Sprinkle with walnuts and spoonfuls of ricotta. Drizzle with olive oil and red wine vinegar and a grind of black pepper.