Pickled Vegetable Salad With Soft-Boiled Eggs

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Ingredients

4 baby or small red beets, peeled and thinly sliced on a mandoline

4 baby or small golden beets, peeled and thinly sliced on a mandoline

4 baby or small white turnips, peeled and thinly sliced on a mandoline

8 small radishes, thinly sliced on a mandoline

2 celery ribs, peeled and thinly sliced crosswise on a mandoline

1 fennel bulb, halved, cored and thinly sliced on a mandoline

3 tablespoons white balsamic vinegar

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

4 large eggs

4 1/2-inch-thick baguette slices, toasted

Fleur de sel, for sprinkling

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