Spring Greens with Pickled Vegetables

1 cup organic rice vinegar
3 tbsp organic sugar
1 tbsp kosher salt
8 oz. organic small carrots, organic baby turnips, and /or organic beets, shaved on a mandolin
1/3 cup organic extra virgin olive oil
1 tbsp organic fresh lemon juice
1 tbsp organic rice vinegar
Kosher salt and freshly ground organic black pepper, to taste
12 cups organic mixed greens
1/4 cup organic herb leaves (such as tarragon or mint)


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