Spinach & Arugula Salad with Pickled Currants & Almonds

Serves 4-6

Quick Currant pickle

35g (1/3 cup) currants

30ml (2 tablespoons) red wine vinegar

10ml (2 teaspoons) castor sugar

½ teaspoon salt

100g baby spinach

40g arugula

a generous handful of fresh basil leaves

50g almond flakes, toasted

45ml (3 tablespoons) Stonebarn Black Truffle Caesar (Imported by The Truffle Lady SA) Dressing

Parmesan shavings, to finish

extra virgin olive oil, for drizzling 

salt and freshly ground black pepper

For the pickle, combine the vinegar, sugar, and salt in a small bowl. Warm slightly then add the currants. Set aside to macerate for 30 minutes.

In a large bowl, combine the spinach, arugula, basil, and half the almond flakes. Drain the currants and add to the salad. Season lightly with salt and black pepper. Drizzle over the Truffle Dressing and toss to coat.

Arrange the salad on a serving plate. Scatter over the remaining almonds and Parmesan shavings. Drizzle with a little extra olive oil, if you like. Serve immediately.