Ingredients
| ½ cup red wine vinegar | |
| 1 tablespoon raw sugar | |
| 2 tablespoons currants | |
| 1 shallot, very finely chopped | |
| 1 head of radicchio, leaves separated | |
| 250g spinach, stems removed | |
| ¼ cup pinenuts, toasted (I used Pinoli brand) |
The sweet, sour and bitter flavours in this autumnal salad are a great complement to many dishes.
Instructions
| 1. | Put the vinegar and sugar in a small saucepan and bring to the boil to dissolve the sugar. |
| 2. | Remove from the heat and add the currants. |
| 3. | Leave to cool. |
| 4. | When cool, add the shallot and set aside. |
| 5. | Tear the radicchio and spinach leaves into pieces and put in a bowl. |
| 6. | Just before serving, toss with the agrodolce dressing and sprinkle with the pinenuts. |
Recipes and food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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