Spring Panzanella

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.

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 your asparagus to the pan. Continue to saute until asparagus becomes tender, about 4 minutes.

In that same pan, add a drizzle of olive oil if the pan is dry. Then add the bread cubes (from Old Italian Bread or Sourdough) over medium/low heat. Saute the bread cubes until they become golden brown, tossing the cubes gently every so often. This should take about 4-5 minutes.

Add the warm sautéed asparagus to a larger bowl, along with the bread cubes and cherry tomatoes. Pour the dressing over top and gently toss. Add in the torn mozzarella and crispy prosciutto, toss gently once more, and serve.