Pickled Vegetables for Composed Salad

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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