Serves 4 as a side dish.
- 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.