Serves 2
Ingredients
1 bunch baby spinach
2 fresh and ripe figs
Fetta cheese (to taste)
1 handful Walnuts (toasted)
Olive oil
Balsamic vinegar
1. Chop the walnuts into quarters and toast in a pan. Remove from pan when walnuts become golden.
2. Quarter the figs.
3. Arrange in a serving bowl the spinach and figs. Scatter the fetta and walnuts. Dress with a drizzle of olive oil and balsamic vinegar.
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