Tossed Green Salad with Bologna and Daikon
Rinse the daikon, trim the top and base, and peel.
Divide the lettuce into individual leaves. Rinse, spin dry and tear into bite-sized pieces. Rinse the arugula and spin dry.
Arrange the salad leaves on a platter. Cut or thinly slice the daikon. Peel and cube the bologna. Sprinkle the daikon and bolonga over the salad.
For the salad dressing: Peel and finely dice the onion. In a bowl, whisk the white wine vinegar with 2 tablespoons water and mustard, and season with salt and pepper. Whisk the oil in gradually until emulsified. Stir in the onions and drizzle the dressing over the salad.
Serve garnished with chives.