Celery Slaw with Seeds and Dates
['1/4 cup brown mustard seeds', '1/3 cup unseasoned rice vinegar', '2 tablespoons sugar', '1/2 teaspoon kosher salt', '1 small shallot, thinly sliced', '1/3 cup olive oil', '1/4 cup unseasoned rice vinegar', '2 tablespoons soy sauce', '1 teaspoon sugar', 'Kosher salt', '2 Persian cucumbers', '1 bunch mature arugula, tough stems trimmed (about 8 cups)', '4 celery stalks, thinly sliced on a diagonal, plus 1 cup celery leaves', '10 Medjool dates, sliced', 'Toasted sesame seeds (for serving)']
Place mustard seeds in a small heatproof jar or bowl. Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine over mustard seeds and let cool, about 2 hours.
Bring shallot and oil to a simmer in a small saucepan over medium heat. Cook 1 minute (watch it carefully; you don’t want the shallot to take on any color). Let cool, then pour oil through a fine-mesh sieve into a small bowl; discard shallot.
Whisk shallot oil, vinegar, soy sauce, and sugar in a small bowl to combine; season vinaigrette with salt.
Trim ends from cucumbers and very thinly slice lengthwise on a mandoline or with a vegetable peeler or sharp knife into long ribbons. Toss cucumbers, arugula, celery, celery leaves, and dates in a large bowl to combine.
Drizzle half of dressing over slaw and add 2 Tbsp. drained pickled mustard seeds (save remaining mustard seeds for another use) and toss again to coat. Taste and season with salt.
Transfer slaw to a platter and top with sesame seeds. Serve with remaining vinaigrette alongside.
Mustard seeds can be pickled 1 week ahead. Cover and chill. Vinaigrette can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
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