Sweet White Onion Salad with Vinegar

Instructions:

1. Slice the sweet white onions into thin half moons. Aim for about 2-3mm thickness so they aren't too chunky.
2. Submerge the slices in a bowl of ice water mixed with 1 tbsp sea salt. Let them sit for exactly 20 minutes. Note: Too long and they lose their crunch
3. Drain the onions thoroughly in a colander.
4. Pat the onions dry with paper towels. Press down firmly until they are almost bone dry. Note: Excess water dilutes the dressing
5. In a small bowl, whisk apple cider vinegar, honey, and Dijon mustard. Whisk until the mixture looks frothy and combined.
6. Slowly stream in the olive oil while whisking constantly. Do this over 1-2 minutes to create a stable emulsion.
7. Stir in the celery seed, black pepper, and the additional 1/2 tsp salt.
8. Toss the dried onions with the dressing in a glass bowl.
9. Cover with plastic wrap and refrigerate for at least 30 minutes until the onions look translucent.