Malzemeler
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2 bunches of spinach
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3 slices of pineapple
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12 walnuts
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6 dried figs
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250 g full-fat ricotta cheese (or curd cheese)
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3 stalks of spring onion
Dressing
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1 tablespoon mustard
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Juice of 1 lemon
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3 tablespoons Livvy olive oil
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1 tablespoon pomegranate molasses
Tarifler
Wash the spinach and trim the stems with a knife.
Toast the walnuts in 1 tablespoon of olive oil.
Dice the ricotta cheese into small cubes.
Finely chop the dried figs.
Cut the pineapple into small pieces.
Thinly slice the spring onions.
For the dressing, mix the mustard, olive oil, lemon juice, and pomegranate molasses in a separate bowl.
Combine all the salad ingredients in a large salad bowl.
Before serving, pour the dressing over the salad and toss again.
