Ingredients Fruits Apple Apple-Cucumber Mignonette Be the first to rate & review! This mignonette from Food & Wine’s Justin Chapple has the textural sensation of the classic sauce but with a craveable apple and herb flavor. Slideshow: More Apple Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on November 14, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Total Time: 40 mins Yield: 1 1/2 cups Ingredients 3/4 cup Champagne vinegar 1/4 Pink Lady or Honeycrisp apple, cored and minced 1 Persian cucumber, minced 2 tablespoons minced chives 1 teaspoon coarsely ground white pepper Kosher salt Directions In a medium bowl, whisk together everything except the salt. Season the mignonette with salt, cover and refrigerate until chilled, about 30 minutes. Make Ahead The mignonette can be refrigerated for up to 3 days. Serve With Shucked oysters and chilled cooked lobster tails and shrimp. Rate it Print