INGREDIENTS

  • ½ cup yellow and/or brown mustard seeds

  • 2 tablespoons honey

  • ¾ cup plus 2 tablespoons apple cider vinegar

  • 1 tablespoon kosher salt, plus more

  • 2 large apples (such as Pink Lady or Gala), cored, very thinly sliced

  • ¼ cup parsley leaves with tender stems

  • 2 tablespoons chopped fresh chives

  • 2 tablespoons olive oil

  • Freshly ground black pepper

RECIPE PREPARATION

  • 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.

  • 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