Spring Greens With Quick-Pickled Vegetables

• 1 cup unseasoned rice vinegar
• 3 tablespoons sugar
• 1 tablespoon kosher salt
• 8 ounces small carrots, baby turnips, and/or Chioggia beets, shaved on a mandoline (about 2 cups)
• 1/3 cup olive oil
• 1 tablespoon (or more) fresh lemon juice
• 1 tablespoon unseasoned rice vinegar
• Kosher salt, freshly ground pepper
• 12 cups mixed tender greens (such as mizuna, tatsoi, arugula, dandelion greens, and/or sorrel)
• 1/4 cup tender herb leaves and blossoms (such as tarragon or mint)

1. Bring vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and add vegetables; let sit until just tender, about 10 minutes. Drain.
2. Whisk oil, lemon juice, and vinegar in a small bowl; season vinaigrette with salt, pepper, and more lemon juice, if desired.
3. Toss vinaigrette, greens, and herbs in a large bowl. Add pickled vegetables to salad; season with salt and pepper and toss to combine.

rice vinegar, sugar, kosher salt, carrots, olive oil, lemon juice, rice vinegar, kosher salt, mixed tender, blossoms

Taken from www.epicurious.com/recipes/food/views/spring-greens-with-quick-pickled-vegetables-51231710 (may not work)