Fall Salad with Beets and Apples

Ingredients

• 1 lb. red or yellow Beets , peeled and thinly sliced into half moons
• ½ cup White Balsamic Vinegar
• ½ cup White Wine Vinegar
• 5 Tbsp. Honey
• 2 tsp. Kosher Salt
• ½ medium-size Sweet Onion , cut into thin strips
• ½ cup Extra Virgin Olive Oil
• 2 Tbsp. White Wine Vinegar
• 1 tsp. 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 Frisée , torn
• ½ cup loosely packed fresh flat-leaf Parsley leaves
• ¼ cup toasted chopped Walnuts
• To Taste: Salt and Pepper