For the Salad
For the Balsamic Dressing
Preheat oven to 400 degrees F.
Place bread cubes in a large bowl. In a small bowl, combine 2 Tbsp olive oil, and 1/3 cup IL Villaggio Parmigiano Reggiano. Pour oil mixture over the bread cubes and toss until well coated. Pour bread cubes on a large baking sheet. Place asparagus, spring peas, and radishes on a separate large baking sheet and drizzle with olive oil. Toss until well coated. Season the bread cubes and veggies with salt and pepper, to taste.
Place baking sheets in the oven and cook for veggies for 10-15 minutes, or until bread cubes are crunchy and slightly golden brown and veggies are tender, but still crisp.
Remove pans from oven and cool to room temperature.
In a large bowl, combine bread cubes, veggies, and remaining 1/3 cup IL Villaggio Parmigiano Reggiano.
To make the dressing, in a small bowl, combined olive oil, IL Villaggio Balsamic Vinegar, Dijon, honey, and shallot. Whisk until well combined. Season with salt and black pepper, to taste.
Drizzle dressing over the salad and gently toss. Garnish panzanella salad with additional basil and IL Villaggio Parmigiano Reggiano.