How To Make Jim’s Harvest Salad - Best Recipe | Charleston Magazine

Ingredients

• 3 Tbs. diced baby ginger root
• 1/4 cup olive oil
• 1/8 cup rice vinegar
• Pinch kosher salt and black pepper
• 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
• 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