Spring Panzanella Salad

INGREDIENTS

8 cups

cubed artisan bread, cut into 1/2-inch pieces

Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt, melted

1 tsp

finely chopped chives

1 tsp

finely chopped parsley

large bunch asparagus, ends trimmed and cut into 1-inch pieces

1 tbsp

olive oil

Salt and freshly ground black pepper,

3 cups

baby arugula

1 cup

fresh or frozen peas (thaw peas if using frozen)

1/2 cup

crumbled feta cheese

1/3 cup

olive oil

2 tbsp

fresh lemon juice

1 tsp

white or golden balsamic vinegar

1/2 tsp

honey

1 tbsp

minced shallot

1 clove

garlic, minced

Salt and freshly ground black pepper,

1 tbsp

chopped chives

1 tbsp

chopped parsley