Baby Beet Green Salad with Marinated Radishes

6 cups of baby beet greens, rinsed with stems removed
1/3 cup currants
1/3 cup pine nuts
1 cup Radishes Marinated in Fig Vinaigrette

Place pine nuts in a small saucepan over medium heat for 3-5 minutes, stirring occasionally, until slightly browned.

Prepare Radishes Marinated in Fig Vinaigrette as indicated. Remove radishes from vinaigrette with a slotted spoon.  Chop radishes to desired size.

Toss greens with remaining vinaigrette.  Place on an attractive platter and top with radishes, currants and pine nuts.  Eat immediately.



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