Directions

1. To Prepare Citrus Ginger Vinaigrette:

   1. Whisk together 1/2 cup of juice from mandarins, light olive oil, 3 Tbsp rice wine vinegar, 1 teaspoon kosher salt, fresh ground pepper and grated ginger in a bowl to form a homogenous dressing.

   2. Set aside for dressing. 

2. To Prepare Pickled Peaches:

   1. In a small sauce pot, over a high heat, bring 2 cups vinegar, 1 Tbsp salt, whole peppercorns and bay leaves to a boil.

   2. Once the salt has fully dissolved, add the frozen peaches to the liquid and turn the heat off.

   3. Allow the peaches to sit in the liquid for 20 minutes, then remove them from the pickling liquid with a slotted spoon for service.

3. To Serve:

   1. Prepare the bed of the salad, using the arugula, fennel and red onion.

   2. The arrange the beets, mandarin segments and pickled peaches evenly over the top.

   3. Dress the salad with the vinaigrette.

   4. Garnish with torn parsley and freshly grated horseradish.