Recipe by Alexa Weibel
Start to Finish: 1 hour
2/3 cup plus 2 tbsp. apple cider vinegar
1/3 cup fresh apple cider
1 tbsp. kosher salt
1 tbsp. plus 1/2 tsp. sugar
1/3 cup mustard seeds
3 tbsp. EVOO
1 tbsp. finely chopped fresh tarragon
2 large bulbs fennel (about 9 oz. each), thinly sliced on a mandoline, plus 1/2 cup torn fennel fronds
2 red apples (such as Braeburn, about 5 oz. each), cored and sliced into very thin wedges
3/4 lb. sunchokes (sometimes labeled Jerusalem artichokes), peeled and very thinly sliced on a mandoline
4 oz. chopped candied walnuts
2 oz. pecorino, shaved with a vegetable peeler (about 1/2 cup)
1. In a small saucepan, bring 2/3 cup vinegar, the cider, kosher salt, and 1 tbsp. sugar to a boil over high heat. Stir in the mustard seeds. Reduce heat to medium-low. Simmer over medium until the seeds are tender, 20 to 25 minutes. Refrigerate the mustard seed “caviar” until cool, about 20 minutes.
2. Meanwhile, in a large bowl, whisk the oil and tarragon with the remaining 2 tbsp. vinegar and 1/2 tsp. sugar. Season the dressing with salt and pepper.
3. Toss the sliced fennel, apples, sunchokes, nuts, cheese, and fennel fronds with the dressing; season. Drain the mustard seed “caviar” and sprinkle over the fennel and sunchoke salad.