Fig and Pomegranate Ricotta Bowl

Cut the figs into quarters and slice the pear into thin wedges, removing the core.

Place the fig quarters cut-side down in a pan with the olive oil and cook over medium heat for 3 minutes until slightly soft.

In a small bowl, mix the honey, lemon juice, and salt together.

Spread the ricotta across the bottom of two serving bowls.

Arrange the warm figs and pear slices on top of the ricotta.

Scatter the pomegranate seeds and crushed pistachios on top, then drizzle with the honey mixture.