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1/4 cup brown mustard seeds
1/3 cup unseasoned rice vinegar
2 tablespoons sugar
1/2 teaspoon kosher salt
1 small shallot, thinly sliced
1/3 cup olive oil
1/4 cup unseasoned rice vinegar
2 tablespoons soy sauce
1 teaspoon sugar
Kosher salt
2 Persian cucumbers
1 bunch mature arugula, tough stems trimmed (about 8 cups)
4 celery stalks, thinly sliced on a diagonal, plus 1 cup celery leaves
10 Medjool dates, sliced
Toasted sesame seeds (for serving)
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