Summer Nectarine, Fig and Walnut Salad

Serves: 2 | Prep time: 10 minutes

Ingredients:

• 2 large handfuls of baby spinach
• 2 ripe nectarines, sliced
• 1 cup raspberries 
• 1/3 cup walnuts, roughly chopped
• 4 dried figs, quartered
• Small handful of fresh mint leaves (optional)

Raspberry Vinegar Dressing:

• 2 tablespoons raspberry vinegar
• 1 tablespoon extra virgin olive oil
• 1 tsp red wine vinegar 
• 1 teaspoon maple syrup
• Pinch of sea salt

Method:

1. Whisk the raspberry vinegar, red wine vinegar, olive oil, maple syrup, and salt together in a small bowl.
2. Arrange the baby spinach across two plates or a serving platter.
3. Top with the nectarine slices, mixed berries, dried figs, and walnuts.
4. Drizzle the dressing over the top.
5. Scatter with fresh mint if using. 

Nutritional Breakdown (approximate, per serving):

* Note: Nutritional values are approximate and based on standard ingredient sizes. Values may vary based on nectarine size, specific walnut and dried fig quantities.