Frisee Salad with Bloomed Mustard Seed and Mustard Oil

• 3 tablespoons sugar
• 2 tablespoons mustard seeds
• 2 tablespoons distilled vinegar
• Salt
• 1 to 2 tablespoons pure or blended mustard oil
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• Black pepper
• 2 heads frisee, roots trimmed, most of the green frill removed
• 8 cornichons, halved lengthwise
• 3 tablespoons chopped parsley

1. In a saucepan over medium heat, mix 1 cup water and the sugar until it is melted.
2. Add mustard seeds and simmer until softened, about 20 minutes.
3. Strain and reserve the syrup from the seeds.
4. Reserve 2 tablespoons of the bloomed seeds; the remainder may be covered and refrigerated for up to two weeks.
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. Add 1 to 3 tablespoons reserved syrup, 1 tablespoon at a time, until the mixture is the consistency of a thick sauce.
7. In a bowl, mix olive oil, lemon juice, reserved mustard seeds, and salt and pepper to taste.
8. Cut the frisee at the root to separate the leaves.
9. Add the frisee, cornichons and parsley to the bowl, and toss to coat with dressing.
10. If desired, serve with pate or other charcuterie.

sugar, mustard seeds, distilled vinegar, salt, oil, extra virgin olive oil, lemon juice, black pepper, roots, cornichons, parsley

Taken from cooking.nytimes.com/recipes/1013901 (may not work)