Broccoli & Cauliflower Salad

• 400 g broccoli, cut into florets
• 400 g cauliflower, cut into florets
• 1 12 tablespoons champagne vinegar
• 14 cup extra virgin olive oil
• 1 spring onion, finely chopped
• 40 g pine nuts, roasted
• 2 tablespoons currants, soaked in boiling water,for 3 minutes,then drained

1. Cook vegetables in boiling salted water (or steam) until tender, then drain.
2. Combine vinegar, olive oil and spring onions in a bowl, season to taste and whisk well.
3. Combine vegetables, pinenuts and currants, pour dressing over and toss well.
4. Serve with Veal and Leek Scallopine (see my recipes).

broccoli, cauliflower, champagne vinegar, extra virgin olive oil, spring onion, pine nuts, currants

Taken from www.food.com/recipe/broccoli-cauliflower-salad-73305 (may not work)