Port Soaked Fig, Spinach and Prosciutto Salad

Serves 5

1 bunch of Baby Spinach

1 cup walnuts roughly chopped

200g shaved Parmesan

200g Prosciutto

½ jar of Port-Soaked Figs  sliced

½ red onion, thinly sliced

100ml sherry vinegar

300ml extra virgin olive oil

½ tsp garlic salt and cracked pepper

Whisk together oil, garlic salt, pepper and vinegar.

Wash and drain spinach.

In a large bowl toss together spinach, walnuts, onion, parmesan cheese and some of the salad dressing.

Arrange onto serving platter or into individual bowls.

Serve and enjoy