- 2-3 large heirloom tomatoes, sliced and diced in various shapes
- 2-3 small, ripe plums, quartered
- 4 ounces sheep’s milk cheese, crumbled
- 2 tablespoons water spinach*, cut chiffonade
- Olive Oil
Arrange tomatoes and plums on the plate. Top with cheese, then spinach. Season with salt, pepper and olive oil to taste.
*Can substitute regular fresh spinach, if you can’t find this ingredient