SPRING GREENS PANZANELLA

Serves 6

1  cups english peas

1  bunch fresh mint, washed, dried and roughly torn

1/2  bag market greens

1/3  lb. ricotta salata, cubed

1/3  country loaf, for croutons

1 bunch asparagus ( grilled)

    bok choy, blanched

DRESSING | red wine vinegar

Bring a pot of salted water to a rolling boil. Meanwhile, preheat oven to 375 degrees. Tear bread into rough 1-inch pieces. Spread out on a baking sheet and bake until golden, about 14 minutes, flipping once halfway through to ensure even coloring. Set aside to cool for a few minutes.

Meanwhile, heat ¼ cup oil and garlic in a medium saute pan set over medium-low heat. Cook until garlic is light colored, about 3 minutes. Pour garlic oil over bread and toss well to coat. Season with salt and set aside.

Lightly blanch peas in batches until crisp-tender. With a slotted spoon, immediately transfer them to an ice-water bath. Remove from ice-water bath and dry well. Blanch bok choy as well as above.

Heat a char-grill pan (or barbecue) over high heat. Brush asparagus lightly with olive oil and grill in batches, turning once, until just tender and lightly charred (1-2 minutes).

Combine all the different elements, except for the ricotta , in a big bowl, mix with the vinegar and plate. Top with ricotta salata.