Panzanella Riff with Crispy Prosciutto and Sautéed Bread

1. For the Lemon Dijon Vinaigrette: Whisk together ¼ cup olive oil, 2 tbsp lemon juice, ½ tbsp apple cider vinegar, 1 tsp honey, 1 tsp dijon mustard, ½ tbsp chopped shallots, ½ tsp kosher salt, and 1/8 tsp pepper until well combined (emulsified). Taste for seasoning.
2. Add 1 tbsp of olive oil to a large saute pan over medium heat. Add the thinly sliced shallots and saute for one minute, then add the ¾ cup asparagus (cut into thirds) to the pan. Continue to saute until asparagus becomes tender, for about 4 minutes.
3. In the same pan, add a drizzle of olive oil if the pan is dry. Add the bread cubes (Old Italian Bread or Sourdough) over medium/low heat. Saute the bread cubes until they become golden brown, tossing gently every so often. This should take about 4-5 minutes.
4. Add the warm sautéed asparagus to a larger bowl, along with the sautéed bread cubes and 2 cups halved cherry tomatoes.
5. Pour the prepared Lemon Dijon Vinaigrette over top and gently toss.
6. Add in the ½ cup torn fresh mozzarella and the 2 thin slices of cooked and chopped prosciutto. Toss gently once more, and serve.