Pickled Vegetables for Composed Salad

• 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
• 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

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

haricots verts, pearl onions, cauliflower florets, beets, baby greens, extra virgin olive oil, salt, goat cheese, cider vinegar, water, whole coriander, white peppercorns, bay leaves, sugar, kosher salt, garlic, whole cloves

Taken from www.foodnetwork.com/recipes/pickled-vegetables-for-composed-salad-recipe.html (may not work)