Dipping apple in honey is a Rosh Hashanah custom (to welcome the sweetness of the Jewish new year). We went one step further, layering apples, honey, and sliced almonds on top of another holiday staple, challah, to make delicious open-faced sandwiches.
The inspiration for this salad comes from the Seder plate: Although the "bitter herb" is often horseradish, in the Sephardic (or Mediterranean) Jewish world, it can be an assertive green, one with bite. We chose dandelion greens, which are at their peak this time of year. (Please note: for Ashkenazi Jews, the mustard in this recipe is not considered kosher for Passover.)