Summer Chopped Salad With Quick-Pickled Vegetables

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1/4 cup white balsamic vinegar

1/4 cup unseasoned rice vinegar

3 celery ribs, finely diced

2 medium carrots, finely diced

1 large red bell pepper, finely diced

1 large yellow bell pepper, finely diced

1 large peach, cut into 1/4-inch dice

1 medium cucumber—peeled, seeded and cut into 1/4-inch dice

1 cup finely chopped frisée

1 cup coarsely chopped arugula

1 cup thinly sliced napa cabbage

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

3 ounces fresh goat cheese, crumbled

1/2 cup slivered toasted almonds

1 large hard-cooked egg, sliced into 6 rounds

Smoked paprika, for sprinkling

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