Serves 3
1.5 cups pickled beets or more to taste
1 tsp dijon mustard
1 tbsp honey
2 tbsp white wine vinegar
1 tbsp lemon juice
1/4 cup vegetable oil
1/2 tsp dried tarragon leaves
Pinch each salt and pepper
1 bunch arugula
2 shallots, sliced
2 peaches, chopped
1/2 cup feta cheese
2 tbsp roasted pumpkin seeds
In a small bowl, whisk together mustard, honey, vinegar and lemon juice. Slowly whisk in oil. Season with tarragon, salt and pepper. Then add shallots and let stand for at least 10 minutes.
In a larger bowl, add arugula, cheese, peaches and pumpkin seeds. Mix, then add beets. Mix and then add salad dressing.
Serve