For the Salad

1. Whisk the shallots, vinegar, mustard, honey, salt and a few grinds of pepper in a large bowl until well combined.
2. Slowly drizzle in the walnut oil, whisking constantly to make a smooth, slightly thick dressing.
3. With a mandoline or the julienne blade of a food processor, shred the apples then the beet(s) into long thin matchsticks.  Toss the apples with the lemon juice.
4. Spread the beets out on a serving platter and top with the apples.
5. Drizzle the vinaigrette over top and sprinkle with the chives, parsley, walnuts, salt and pepper.
6. Toss together right before serving. 

For the Candied Walnuts

1. Line a cookie sheet with parchment paper or a silicone mat. Set aside.
2. Combine sugar and corn syrup in a medium skillet. Add walnuts and stir until walnuts are coated.
3. Cook over medium heat, continuously stirring with a wooden spoon or heat resistant (silicone) spatula until sugar coating begins to brown slightly, being careful not to burn the sugar.
4. Immediately turn pecans onto prepared baking sheet, spreading and separating with the wooden spoon or heat resistant spatula.
5. When the pecans are completely cooled break apart any large clumps of pecans.
6. Serve in salads or as a snack.
7. Store any extra in an airtight container in a cool space.