Spring Panzanella Salad

(serves 4)

Recipe by our friend Andrea Bemis

This “greened” up version of the Italian classic tomato and bread salad is a wonderful way to incorporate all those lovely early spring greens. This salad is bright, light and pairs wonderfully with Amity Vineyards Bass Hill Pinot.

Ingredients:

• 1 loaf of sourdough bread, torn into bite size pieces
• ¼ cup extra virgin olive oil (plus extra for brushing the bread)
• ¼ cup red wine vinegar
• fat pinch of fine sea salt
• 1 ½ pounds asparagus
• 10-ounces fresh or frozen green peas
• ½ of a red onion, thinly sliced
• 4 radishes, thinly sliced
• 2 cups arugula
• 3/4 cup crumbled feta cheese
• ½ cup chopped fresh herbs (dill, parsley, basil)
• salt and pepper to taste

Directions:

1. Preheat the oven to 350F. Brush the bread with a little olive oil and place on a baking sheet. Bake for about 12 minutes or until lightly browned and crisp.
2. In a bowl whisk together the ¼ cup olive oil with the vinegar and a fat pinch of salt.
3. Bring a large pot of water to a boil. Add the asparagus and peas. Blanch for 3 minutes. Drain and rinse under cold water.
4. In a large bowl add the toasted bread, onion, arugula, cheese, and herbs. Toss in the asparagus, peas and radishes. Drizzle with the dressing. Season to taste with salt and pepper.