Bordeaux blanc, with its taut body and refreshing acidity, goes perfectly with this tangy, lightly sweet salad.
Finely chop chives. Cut meat into fine strips and red onions into fine rings. Cut pickles into thin slices.
In a measuring cup, mix pickle juice and white wine vinegar.
In a large bowl, whisk together vegetable oil and sweet mustard.
Combine both mixtures while stirring with a whisk. Season to taste with salt, pepper and sugar.
In a large bowl, combine meat, red onion, and pickles. Add dressing to the salad and mix thoroughly. Garnish with chives.