Apple Salad with Toasted Mustard Seeds and Herbs
['1/2 cup yellow and/or brown mustard seeds', '2 tablespoons honey', '3/4 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', '1/4 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, 3/4 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.
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