Parma Ham and Fig Spinach Salad

    15 min

    I raided the fridge to see what I could turn into a salad and ended up with this delicious array of ingredients on a plate. Serve with wheaten or multiseed bread.

    2 people made this

    Serves: 2 

    • For the salad
    • 2 eggs
    • 100g young spinach leaves
    • 2 tomatoes, sliced
    • 2 slices of Parma ham
    • 60g ricotta cheese
    • 2 fresh figs
    • 60g goat cheese
    • For the vinaigrette
    • 1 teaspoon Dijon mustard
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon honey
    • 1 tablespoon olive oil
    • 1 teaspoon fresh rosemary
    • 1 clove garlic, crushed
    • salt and pepper to taste

    Prep:15min  ›  Ready in:15min 

    1. Add water to a saucepan and bring it to the boil. Add the eggs and boil for 4 minutes.
    2. Garnish 2 large plates with the spinach leaves, sliced tomatoes, Parma ham and ricotta. Then, half the figs and slice the goat cheese; arrange on the plates.
    3. Prepare the vinaigrette by mixing all the ingredients well.
    4. Peel and slice the eggs; arrange on the spinach leaves. Pour over dressing and serve.

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