Spring Panzanella

Name: Spring Panzanella
Ingredients: ¼ pound rustic coarse textured artisanal bread with crust, torn into 1-inch pieces; 3 tablespoons plus 1 1/2 tablespoons extra virgin olive oil; Kosher salt; ½ pound snap peas, strings removed, sliced in half diagonally; ½ pound asparagus, ends trimmed, cut into 1 ½-inc pieces on the diagonally; 1 small shallot, minced; 2 tablespoons freshly squeezed lemon juice; 1 ½ tablespoons lemon-scented extra virgin olive oil; ½ teaspoon finely grated lemon zest; ¼ cup spring onions, cut into thin rings; 4 cups pea shoots; 6 ounces fresh goat cheese; ¼ cup thinly sliced fresh spearmint

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Spring Panzanella Serves 6 Ingredients ¼ pound rustic coarse textured artisanal bread with crust, torn into 1-inch pieces 3 tablespoons plus 1 1/2 tablespoons

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Ingredients

¼ pound rustic coarse textured artisanal bread with crust, torn into 1-inch pieces
3 tablespoons plus 1 1/2 tablespoons extra virgin olive oil
Kosher salt
½ pound snap peas, strings removed, sliced in half diagonally
½ pound asparagus, ends trimmed, cut into 1 ½-inc pieces on the diagonally
1 small shallot, minced
2 tablespoons freshly squeezed lemon juice
1 ½ tablespoons lemon-scented extra virgin olive oil
½ teaspoon finely grated lemon zest
¼ cup spring onions, cut into thin rings
4 cups pea shoots
6 ounces fresh goat cheese
¼ cup thinly sliced fresh spearmint