Pickled Vegetable Salad with Soft-Boiled Eggs

Ingredients

• 1 fennel bulb—halved
• 3 tablespoon(s) white balsamic vinegar
• 3 tablespoon(s) extra-virgin olive oil
• Salt and freshly ground black pepper
• 4 baby or small golden beets
• 4 baby or small white turnips
• Fleur de sel
• + 5 more ingredients
• • 4 baby or small red beets
  • 8 small radishes
  • 4 1/2-inch-thick baguette slices
  • 4 large eggs
  • 2 celery ribs

Arrange the sliced vegetables in separate piles on 2 large rimmed baking sheets. In a small bowl, whisk the vinegar with the olive oil and season with salt and pepper. Drizzle the dressing over the vegetables and toss each pile separately. Let stand for at least 15 minutes or up to 1 hour. Meanwh...

View full recipe at Food & Wine