Kohlrabi and Apple Salad with Caraway
['1 teaspoon caraway seeds', '3 tablespoons olive oil', '2 tablespoons white wine vinegar', '1 tablespoon Dijon mustard', 'Kosher salt, freshly ground pepper', '2 medium kohlrabi or 1 medium celery root (celeriac), peeled, thinly sliced on a mandoline', '2 small heads frisée, torn into bite-size pieces (about 6 cups)', '1 crisp red apple (such as Pink Lady or Honeycrisp), thinly sliced', '4 tablespoons chopped fresh chives', 'divided']
Toast caraway seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool, then coarsely chop.
Whisk caraway, oil, vinegar, and mustard in a large bowl; season with salt and pepper.
Add kohlrabi, frisée, apple, and 2 tablespoons chives to bowl with dressing and toss to coat; season with salt and pepper.
Top salad with remaining 2 tablespoons chives just before serving.
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