Fall Salad With Beets And Apples

• 1 pound red or yellow beets, peeled and thinly sliced into half moons
• 1/2 cup white balsamic vinegar
• 1/2 cup white wine vinegar
• 5 tablespoons honey
• 2 teaspoons kosher salt
• 1/2 medium-size sweet onion, cut into thin strips
• 1/2 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon spicy brown mustard
• 6 thick applewood-smoked bacon slices, cooked and crumbled
• 1 Gala apple (about 8 oz.), thinly sliced
• 3 cups firmly packed baby arugula
• 3 cups loosely packed frisee torn
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup toasted chopped walnuts

1. Microwave beets and water to cover in a microwave-safe bowl at HIGH 8 to 10 minutes or until crisp-tender. Let stand 30 minutes. Drain and rinse beets.
2. Stir together white balsamic vinegar, next 3 ingredients, and 2 Tbsp. water; pour into a large zip-top plastic freezer bag. Add beets and onion. Seal and chill 4 hours.
3. Drain beets and onion, reserving 1/3 cup pickling liquid. Discard remaining liquid. Whisk together olive oil, next 2 ingredients, and reserved 1/3 cup pickling liquid until smooth. Add salt and pepper to taste. Toss together bacon, next 5 ingredients, and desired amount of dressing. Serve with beets, onions, and remaining dressing.

red, white balsamic vinegar, white wine vinegar, honey, kosher salt, sweet onion, extra virgin olive oil, white wine vinegar, brown mustard, bacon, apple, arugula, torn, parsley, walnuts

Taken from www.myrecipes.com/recipe/fall-salad-beets-apples (may not work)