Currant-Apple Vinaigrette

• 1/2 pint fresh red currants
• 1 large green apple, peeled
• 1/4 cup extra virgin olive oil
• Salt and freshly ground white pepper to taste
• Few drops porcini oil

1. Press currants through a fine sieve.
2. Juice apple with a fresh-juice extractor.
3. (If you do not have a juice extractor, you may substitute 1/4 cup fresh apple cider and a drop of lemon juice.)
4. Combine currants with apple juice and slowly whisk in olive oil.
5. Season with salt and white pepper, and add just a few drops of porcini oil.
6. Serve over tuna or pork chops.

fresh red currants, green apple, extra virgin olive oil, salt, porcini oil

Taken from cooking.nytimes.com/recipes/422 (may not work)