Breakfast variations: figs, ricotta, yogurt, walnuts, honey, olive oil

Cut fresh ripe figs open into quarters and put on a plate. Spoon a hefty spoon of ricotta onto the plate next to them. Then spoon a spoon of thick Greek yogurt onto the plate adjacent to the ricotta. Place a handful of walnuts on the plate. Pour some extra virgin olive oil over the yogurt and ricotta, then spoon some honey over the yogurt and ricotta too.  Sprinkle over a few flakes of salt. Eat pieces of fig with the olive oil and honey and walnuts with a fork and spoon.