Frisee Salad with Bloomed Mustard Seed and Mustard Oil

1. 1

   In a saucepan over medium heat, mix 1 cup water and the sugar until it is melted.

2. 2

   Add mustard seeds and simmer until softened, about 20 minutes.

3. 3

   Strain and reserve the syrup from the seeds.

4. 4

   Reserve 2 tablespoons of the bloomed seeds; the remainder may be covered and refrigerated for up to two weeks.

5. 5

   Mix the seeds with the vinegar, 1/4 teaspoon salt, and 1 to 2 tablespoons mustard oil, depending on how much heat is desired.

6. 6

   Add 1 to 3 tablespoons reserved syrup, 1 tablespoon at a time, until the mixture is the consistency of a thick sauce.

7. 7

   In a bowl, mix olive oil, lemon juice, reserved mustard seeds, and salt and pepper to taste.

8. 8

   Cut the frisee at the root to separate the leaves.

9. 9

   Add the frisee, cornichons and parsley to the bowl, and toss to coat with dressing.

10. 10

    If desired, serve with pate or other charcuterie.

* Per serving · 4 servings · Values may vary.