Pickled Mustard Seed “Vinaigrette”

Provided by Rafe Hottenstein

Ingredients

• 1 cup Mustard Seeds
• 1/2 cup Rice Wine Vinegar
• 1/4 cup Water
• 1/2 cup Sugar
• 1 Tbsp. Salt
• 1 Shallot minced
• 2 Tbsp. Chives, chopped
• 1 cup Blended Oil

Directions

Cover the mustard seeds with cold water in a medium saucepan. Bring to a boil and drain off. Repeat process 10 times. While doing this, gently bring the rice wine vinegar, water, sugar and salt to a boil. Combine this mixture with the blanched mustard seeds and allow to cool. To this mixture, add the shallot, chives and oil.