Spring Panzanella Salad

Ingredients

• Salad
• 1 tablespoon olive oil
• 1 pint wild mushrooms
• 1 bunch asparagus, cut into bite-size pieces
• 1⅓ cups peas
• 1 bunch scallions, chopped
• 1 cup watercress
• 2 cups dandelion greens, roughly torn
• ½ loaf whole-wheat sourdough bread (preferably day-old), cut into 1-inch cubes (see note)
• Dressing
• ¼ cup rice vinegar
• 1 tablespoon mustard
• ⅓ cup extra-virgin olive oil
• 3 tablespoons finely chopped mint
• Salt and freshly ground black pepper, to taste