INGREDIENTS
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½ cup yellow and/or brown mustard seeds
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2 tablespoons honey
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¾ cup plus 2 tablespoons apple cider vinegar
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1 tablespoon kosher salt, plus more
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2 large apples (such as Pink Lady or Gala), cored, very thinly sliced
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¼ cup parsley leaves with tender stems
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2 tablespoons chopped fresh chives
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2 tablespoons olive oil
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Freshly ground black pepper
RECIPE PREPARATION
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Toast mustard seeds in a small saucepan over medium heat until they begin to pop, about 2 minutes. Add honey, ¾ cup vinegar, and 1 Tbsp. salt. Bring to a simmer, swirling pan occasionally, and cook until liquid is almost completely evaporated, about 5 minutes. Let cool.
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Toss apples in a small bowl with parsley, chives, oil, 2 Tbsp. seasoned mustard seeds, and remaining 2 Tbsp. vinegar; season with salt and pepper. Serve apple salad with extra mustard seeds alongside.
8 Servings
** The dressing will help keep the apples from discoloring, even if they sit out for a while.
_Adapted from Bon Appetit/ Alison Roman