400g fig quarters
400g fresh spinach
3 shallots
150g feta
100g prosciutto
30ml walnut oil
15ml apple cider vinegar
8ml honey
salt and pepper to taste

METHOD. In a large bowl, combine the fig quarters, spinach, thinly sliced shallots, crumbled feta, and sliced prosciutto. In a small bowl, whisk together the walnut oil, apple cider vinegar, and honey until well combined. Adjust the sweetness to taste. Drizzle the dressing over the salad, and toss the salad. Season with salt and pepper to taste.