Recipe courtesy of Tanya Holland
4 hr 55 min
4 hr 25 min
10 to 12 servings


  • 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


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.


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