Spring Panzanella Salad

4 servings (10 cups)

Ingredients
2 cups artisan loaf bread, cubed
2 tablespoons olive oil
1/2 cup green peas
1 cup tomatoes, chopped
1/2 cup asparagus, bias-cut into thin slices
1 15-ounce can cannellini or northern white beans, drained and rinsed
5 ounces arugula, spinach or romaine
1 teaspoon shallots, minced
2 tablespoons white wine vinegar
1 teaspoon lemon juice
1/4 cup olive oil
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 ounces goat cheese, crumbled
1/4 cup sliced almonds (optional)

Directions
Preheat oven to 400 degrees. Line a sheet pan with foil or parchment paper.
Toss bread in olive oil and toast until golden and crispy, about 3-4 minutes.
In a large bowl, combine toasted bread, green peas, tomatoes, asparagus, beans and arugula.
For vinaigrette, whisk together shallots, vinegar, lemon juice, olive oil and Dijon mustard.
Toss salad with dressing.
Top with goat cheese and almonds.