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
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.
** The dressing will help keep the apples from discoloring, even if they sit out for a while.
— Adapted from Bon Appetit/Alison Roman