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Small enameled saucepan — warming sauces, melting butter, reheating
Peel, core, and spiral-slice apples in seconds — pie prep
Small copper sauce pan — brown butter, small reductions, caramel
Visible mustard seeds — sausage, vinaigrettes, cheese boards
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Small enameled saucepan — warming sauces, melting butter, reheating
Peel, core, and spiral-slice apples in seconds — pie prep
Small copper sauce pan — brown butter, small reductions, caramel
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Enameled cast iron saucier — risotto, polenta, cream sauces
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Whisk buttermilk and 2 tablespoons oil in a small bowl; season dressing with kosher salt and pepper. Toss apple, parsnip, arugula, and dill in a large bowl. Drizzle salad with vinegar and toss to coat; season with kosher salt, pepper, and more vinegar, if desired. Spoon half of dressing onto serving plates or a large platter. Add remaining 2 tablespoons oil to salad and toss to coat. Mound salad on top of dressing. Spoon remaining dressing over and season with sea salt. Do ahead: Dressing can be made 2 days ahead. Cover and chill.