Spring Panzanella – Grand Fete

Ingredients

• 2-3 cups cubed of rustic loaf of bread, cut into 1-1/2” cubes
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon dried Herbes de Provence seasoning
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon pepper
• 3-4 cups baby arugula
• 1 cup snap peas, sliced on the big angle
• 1/2 bunch asparagus, sliced into 1 inch pieces (tossed with olive oil, Kosher salt, pepper)
• 4 oz goat cheese, bite sized pieces
• 4 radishes, thinly sliced with mandoline
• 1/4 cup olive oil
• 1 tablespoon white wine vinegar
• 2 tablespoons fresh lemon juice (zest, and then juice)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon fresh ground pepper
• 1 teaspoon Herbes de Provence
• 1 teaspoon shallot, minced
• 1 teaspoon honey
• lemon zest of 1 lemon
• 10 mint leaves, cut into a chiffonade