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.


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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