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Toast caraway seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool, then coarsely chop.
Whisk caraway, oil, vinegar, and mustard in a large bowl; season with salt and pepper.
Add kohlrabi, frisée, apple, and 2 Tbsp. chives to bowl with dressing and toss to coat; season with salt and pepper.
Top salad with remaining 2 Tbsp. chives just before serving.