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