Name: Erin's Spring Panzanella with Fresh Peas and Fennel
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 to 4 salads
Ingredients: 2 cups bite-sized cubes of crusty whole grain bread; 1 tablespoon olive oil; 1/4 teaspoon sea salt; Freshly ground black pepper; 3 cups arugula or spinach, roughly chopped; 1 cup thinly sliced fennel; 1 cup fresh shelled peas; 1 cup pea shoots, optional; 2 to 4 tablespoons sunflower seeds, to taste; 2 tablespoons olive oil; 1/2 teaspoon lemon zest; 2 tablespoons lemon juice (about 1 medium lemon, juiced); 1 teaspoon Dijon mustard; 1 to 2 teaspoons honey or maple syrup or agave nectar, to taste; 1 clove garlic, pressed or minced; 1/8 to 1/4 teaspoon salt, to taste; Freshly ground black pepper, to taste