Spring Greens with Quick-Pickled Vegetables

Based on the recipe found here.

SPRING GREENS WITH QUICK-PICKLED VEGETABLES

Pickled Vegetables
1 c. unseasoned rice vinegar
3 Tbsp. sugar
1 Tbsp. kosher salt
8 oz. small carrots, baby turnips, Chioggia beets, onions shaved on a mandoline (about 2 cups)

Salad and assembly
1/3 c. olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. unseasoned rice vinegar
Kosher salt and freshly ground black pepper
12 cups mixed tender greens
4 hardboiled eggs, sliced

Pickled Vegetables
Bring vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and add vegetables; let sit until just tender, about 10 minutes. Drain.

Salad and assembly
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 eggs in a large bowl. Add pickled vegetables to salad; season with salt and pepper and toss to combine.