Add This Pickled Vegetable Salad to Your Spring Menu

This luscious, crunchy, flavorful salad gets a big kick from quick-pickled veggies, but it's the pine nuts and goat cheese that really makes it extra special.

Yields: 8 servings

Prep Time: 30 mins

Total Time: 13 hours 30 mins

Ingredients

For the pickled vegetables:

• 1 c.

  white wine vinegar

• 1 tbsp.

  sugar

• 2 tsp.

  kosher salt

• 1/2 tsp.

  whole black peppercorns

• 1 tsp.

  fennel seeds

• 1/2 tsp.

  dill seeds

• 1

  bay leaf

• 8 oz.

  vegetables, such as carrots, radishes, and turnips, shaved or thinly sliced

For the salad:

• 1/3 c.

  olive oil

• 3 tbsp.

  champagne vinegar

• 1 tsp.

  pure honey

• Kosher salt and freshly ground black pepper

• 2

  (5-ounce) containers salad greens

• 1/3 c.

  toasted pine nuts

• 1

  (4-ounce) log goat cheese, crumbled

Directions

1. Make the pickled vegetables: Combine vinegar, sugar, salt, peppercorns, fennel seeds, dill seeds, and bay leaf in a small pot. Bring to a simmer and stir until sugar is dissolved, 1 to 2 minutes. Stir in 1 cup water. Place vegetables in a quart-size Mason jar; cover with liquid. Cool to room temperature. Chill and cover at least 12 hours.

2. Make the salad: Whisk together oil, vinegar, and honey in a bowl. Season with salt and pepper. Add greens, pine nuts, and goat cheese, and gently toss to combine. Top with desired amount of pickled vegetables. Refrigerate remaining vegetables for up to 1 month.

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