Cavolo nero slaw baguettes with ham

Mustard

1 Tbsp	Black mustard seeds
1 Tbsp	Yellow mustard seeds
200 g	Dried apricots, soaked in boiling water then finely sliced
½ cup	White wine vinegar
1 Tbsp	Whisky
1 tsp	Salt
¼ cup	Brown sugar

Aioli

½ tsp	Salt
3	Garlic cloves, peeled
¼ tsp	Sugar
3	Eggs, yolks (Main)
2 Tbsp	Lemon juice
2 Tbsp	Dijon mustard
500 ml	Olive oil (Main)

Cavolo nero sauce

1	Red onion, halved and finely sliced
¾ cup	Red cabbages, finely sliced (Main)
1 Tbsp	Fresh parsley, finely chopped
1 Tbsp	Wine vinegar
1 tsp	Brown sugar
1 cup	Cavolo nero, finely sliced (Main)
¼ cup	Celery, finely sliced
1 tsp	Salt
1 to taste	Freshly ground black pepper
1	Baguette, perfectly crusty (Main)
3 pieces	Champagne ham, thick slices
1 to serve	Butter, sdoftened

Directions

1. To make the mustard, combine the seeds with the apricots, vinegar, whisky, sugar and salt. Leave to sit for at least 24 hours, and longer if possible.
2. To make the aioli, pulse the garlic cloves in a food processor with the salt, sugar, egg yolks and lemon. Process for 1 minute, then add the mustard.
3. Slowly drizzle in the olive oil until the aioli is creamy and rich.
4. Combine the slaw ingredients, leave for 5 minutes for the flavours to develop.

Slice the baguette, spread with butter, then add the ham, mustard, cavalo nero slaw and aioli.