Pickled Vegetables for Composed Salad

Ingredients

• 1 cup haricots verts, trimmed
• 1 cup pearl onions, peeled
• 1 cup cauliflower florets
• 1 cup boiled medium sized beets, peeled and quartered
• 1 pound micro or baby greens such as cress, beet or pea greens
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 4 ounces soft goat cheese, crumbled

Pickling Liquid:

• 1 1/2 cups cider vinegar
• 1 1/2 cups water
• 1 tablespoon whole coriander
• 2 teaspoons white peppercorns
• 2 bay leaves
• 3/4 cups sugar
• 2 tablespoons kosher salt
• 2 whole garlic cloves
• 1 teaspoon whole cloves

Directions

Separately blanch and shock the haricots verts, pearl onions, and cauliflower. Boil beets until fork tender. Layer the vegetables in a 1-quart pickling jar. Bring pickling liquid to a boil and reserve 1/2 cup for vinaigrette, pouring the rest over the blanched vegetables. Let sit overnight or at least 4 hours. Make vinaigrette with 1/2 cup pickling liquid and olive oil. Toss with greens. Arrange vegetables and crumble with goat cheese.