Sweet and Sour Dressing

By Helen Nash


1/3 cup (80 ml) extra virgin olive oil

1/2 cup (70 g) pine nuts

1/2 cup (115 g) raisins or currants

2 tablespoons Marsala wine

2 tablespoons balsamic vinegar


Heat the oil in a saucepan.

Add the pine nuts and raisins and saute over low heat until the pine nuts are lightly golden.

Remove from the heat and add the Marsala and vinegar.

Add the radicchio, arugula, and parsley to the chicken and onions; toss with the dressing.

Season to taste with salt and pepper.