Currants offset the bitterness of the leaves in this gorgeous summer salad.

Prep Time : 0:05 | Cook Time : 0:05 | Total Time : 0:10 | Serving : 6 person.

Ingredients

• 20g butter

• 55g (1/3 cup) pine nuts

• 55g (1/3 cup) currants

• 2 tablespoons olive oil

• 1/2 teaspoon finely grated lemon rind

• 2 tablespoons fresh lemon juice

• Salt & freshly ground black pepper

• 2 radicchio, leaves separated, washed, dried, torn

• 60g baby spinach leaves

Method

• Step 1

  Melt butter in a non-stick frying pan over medium heat until foaming. Add pine nuts and currants and cook, stirring, for 1-2 minutes or until nuts are lightly toasted. Set aside for 5 minutes to cool.

• Step 2

  Add oil, lemon rind and lemon juice to the pine nut mixture, and stir to combine. Taste and season with salt and pepper.

• Step 3

  Place radicchio and spinach in a large bowl. Drizzle with dressing and gently toss to combine. Serve immediately.