Spring Panzanella Salad

For the Salad:

• 8 cups bread cut into 1/2-inch pieces, cubed; artisan
• 1 butter 1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, melted, half stick
• 1 teaspoon chives finely chopped
• 1 teaspoon parsley finely chopped
• 1 asparagus ends trimmed and cut into 1-inch pieces, large bunch
• 1 tablespoon olive oil
• salt to taste, freshly ground
• black pepper to taste, freshly ground
• 3 cups arugula baby
• 1 cup peas thaw peas if using frozen, fresh or frozen
• 1/2 cup feta cheese crumbled

For the Lemon Dressing:

• 1/3 cup olive oil
• 2 tablespoons lemon juice fresh
• 1 teaspoon white balsamic vinegar or golden balsamic vinegar
• 1/2 teaspoon honey
• 1 tablespoon shallot minced
• 1 clove garlic minced
• salt to taste, freshly ground
• black pepper to taste, freshly ground

Garnish:

• 1 tablespoon chives chopped
• 1 tablespoon parsley chopped