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Spring Greens with Quick-Pickled Vegetables

['1 cup unseasoned rice vinegar', '3 tablespoons sugar', '1 tablespoon kosher salt', '8 ounces small carrots, baby turnips, and/or Chioggia beets, shaved on a mandoline (about 2 cups)', '1/3 cup olive oil', '1 tablespoon (or more) fresh lemon juice', '1 tablespoon unseasoned rice vinegar', 'Kosher salt, freshly ground pepper', '12 cups mixed tender greens (such as mizuna, tatsoi, arugula, dandelion greens, and/or sorrel)', '1/4 cup tender herb leaves and blossoms (such as tarragon or mint)']

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.
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.

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