Erin's Spring Panzanella with Fresh Peas and Fennel

Ingredients (17)

• 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