Figs with Prosciutto

Name: Figs with Prosciutto
Yield: 12
Ingredients: 12 medium-sized figs (800 g), ripe and firm, without stem; 1 1/2 cups of natural yogurt chilled (300 g); 1 pinch of salt; 6 tablespoons (soup) of finely chopped nuts; 4 bunches of American spinach (800 g); 4 slices of cured prosciutto, cut into strips 0.5 cm wide (100 g)

1
12 medium-sized figs (800 g), ripe and firm, without stem
2
1 1/2 cups of natural yogurt chilled (300 g)
3
1 pinch of salt
4
6 tablespoons (soup) of finely chopped nuts
5
4 bunches of American spinach (800 g)
6
4 slices of cured prosciutto, cut into strips 0.5 cm wide (100 g)

Ingredients

1
12 medium-sized figs (800 g), ripe and firm, without stem
2
1 1/2 cups of natural yogurt chilled (300 g)
3
1 pinch of salt
4
6 tablespoons (soup) of finely chopped nuts
5
4 bunches of American spinach (800 g)
6
4 slices of cured prosciutto, cut into strips 0.5 cm wide (100 g)

Directions

1
Cut a cross on each fig without reaching the base
2
Gently open it like a flower and reserve
3
In a medium bowl, mix with an electric whisk the yogurt, salt, and finely chopped nuts. Reserve
4
Tear the spinach leaves and distribute them among 12 individual plates
5
Place one fig in the center of each plate, cover with the sauce, spread the prosciutto strips around it, and serve
6
114 calories per serving