Pickled Vegetables For Composed Salad

Recipe Ingredients

1 cup	237ml	Haricots verts - trimmed
1 cup	62g / 2.2oz	Pearl onions - peeled
1 cup	146g / 5.1oz	Cauliflower florets
1 cup	237ml	Quartered peeled boiled medium-sized beets
1 lb	454g / 16oz	Micro or baby greens
		= (such as cress, beet or pea greens)
2 tablespoons	30ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
4 oz	113g	Soft goat cheese - crumbled
		Pickling Liquid
1 1/2 cups	355ml	Cider vinegar
1 1/2 cups	355ml	Water
1 tablespoon	15ml	Whole coriander
2 teaspoons	10ml	White peppercorns
2		Bay leaves
3/4 cup	148g / 5.2oz	Sugar
2 tablespoons	30ml	Kosher salt
2		Garlic cloves
1 teaspoon	5ml	Whole cloves

Recipe Instructions

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.

This recipe yields 10 to 12 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1B18) - from the TV FOOD NETWORK

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