Art in the Kitchen: Spinach Salad with Figs, Ricotta & Toasted Marcona Almonds

Spinach salad.jpg




 

Ingredients:
Spinach
Dried figs
Ricotta cheese
Marcona almonds (toasted)
Olive oil
Balsamic vinegar
Sea salt

Preparation:
Cut dried figs in small pieces. Toast Marcona almonds on a pan for a couple of minutes. Place them on a plate to let them cool. 
Use a mortar and pestle to crush the almonds a bit.
In a bowl, mix spinach, figs, add a bit or Ricotta cheese, olive oil, balsamic vinegar, and sea salt. Once all is mixed, add the toasted Marcona almonds on the top.

Rossana Martinez