1/2 cup balsamic vinegar
1/2 cup white wine vinegar
5 tablespoons honey
2 teaspoons kosher salt
1/2 medium-size sweet Vidalia onion, cut into thin strips
1 pound red or yellow beets, cooked and sliced into half moons
1/2 cup extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon spicy brown mustard or Dijon mustard or whole grain mustard
1/4 cup mayonnaise
¾ cup pastrami cubes or smoked turkey cubes, optional
1 Gala apple (about 8 oz.), thinly sliced
3 cups firmly packed baby arugula
3 cups loosely packed mixed green
1/4 cup toasted chopped nuts or seeds, optional
(and deli meat, optional)
Stir together balsamic vinegar, white wine vinegar, honey and salt and add next 3 2 tablespoons water; pour into a large zip-top plastic freezer bag. Add beets and onion. Seal and chill 4 hours.
Drain beets and onion, reserving 1/3 cup pickling liquid. Discard remaining liquid. Whisk together olive oil, white wine vinegar, Dijon mustard, mayonnaise and reserved 1/3 cup pickling liquid until smooth. Add salt and pepper to taste.
In a large bowl, toss greens, deli meat, nuts/seeds, apples, beets and onions. Add dressing, toss and serve.