¼ cup currants
2 apples, cored and very thinly sliced
3 cups packed arugula
½ cup walnut halves (or pieces), toasted
1/3 cup walnut oil (you can substitute olive oil, but the flavor will not be as vibrant)
¼ teaspoon red wine vinegar
sea salt and freshly ground black pepper
1. Set the currants in a small bowl or ramekin. Cover with about ½ cup boiling water. Plump for 5 minutes. Drain.
2. Slice the apples. Add 1 to a large salad bowl. Scatter in the arugula, walnuts, and half of the currants.
3. Roughly chop the remaining currants and 1 sliced apple in a food processor. Pulse to mince. Add the walnut oil, vinegar, ¼ teaspoon salt, 1/8 teaspoon pepper, and puree until you have an emulsified dressing (tiny bits of fruit will remain visible). Adjust the seasoning to taste.
4. Pour half the dressing over the salad and gently toss with tongs. Divide among serving plates and finish with coarse sea salt and freshly cracked pepper. Pass the remaining dressing alongside.
5. To toast the walnuts, bake in a preheated oven, 375 degrees, until golden, about 4-6 minutes, stirring once.
Serves 2 as entre, or 4 as side salad