Spinach & Arugula Salad with Pickled Currants & Almonds
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
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.