Fig, Walnut, Prosciutto and Spinach Salad

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Serves 4 as a side dish.


Yield: 4


  • 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


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.

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