You will need
small pillow pack baby spinach
6 preserved whole green figs, cut into quarters
75 g pecan nuts, roughly chopped
75 g blue cheese, crumbled
Ina Paarman’s Creamy Blue Cheese Dressing
Line a large platter with leaves. Dot fig wedges here and there on leaves. Scatter the chopped pecan nuts over the salad. Crumble over the blue cheese. Shake the Dressing well and drizzle over the salad just before serving.