For the baby ginger dressing:
3 Tbs. diced baby ginger root
1/4 cup olive oil
1/8 cup rice vinegar
Pinch kosher salt and black pepper
Place all ingredients in a food processor and blend for two minutes, or until combined.
For the salad:
2 heads of baby Bibb lettuce, washed and dried
1 cup thinly sliced radishes, cut into wedges
1/2 cup thinly sliced shishito peppers
1/4 cup thinly sliced baby fennel bulb
For the goat cheese crostini:
1 baguette
Salted butter, softened, for spreading
1 12-oz. log of goat cheese, divided into 12 thin slices
2 Tbs. finely chopped flat-leaf parsely
Combine the ingredients in a large bowl and toss. Add your desired amount of dressing, plate, and serve. Garnish with a goat cheese crostini.
For the goat cheese crostini:
Cut the baguette into 1/2-inch slices. Butter each side. Toast in a hot skillet until golden brown. Top it with a thin slice of goat cheese. Garnish with parsley. Set aside.
Chef-instructor David Vagasky and his husband, Compost in My Shoe’s Jim Martin, serve up homemade shrimp ravioli, harvest salad, pecan pie, and more
