Picture yourself at a sunny outdoor Tuscan osteria, a cool Mediterranean breeze blowing off the Tyrrhenian Sea, a chilled white wine with beads of condensation slowly running down the glass. Now take a bite of this panzanella salad, bursting with the fresh crunch of snap peas, asparagus, and radishes, and suddenly the picture in your mind will become much more vivid. A bright Champagne vinaigrette ties together this salad with a crispy crostini topped with tangy goat cheese. You're just a forkful away from your Italian vacation.
Trim woody ends off asparagus and cut into 1" lengths on an angle. Peel and halve shallot. Slice half the shallot into thin strips (julienne) and cut other half into a fine dice. Mince garlic. On one half of prepared baking sheet, toss asparagus, garlic, and julienned shallots with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Roast 6 minutes. Vegetables will not be fully cooked, but will finish in a later step after adding crostini to pan.
Prepare Remaining Ingredients
Trim ends from baguette and cut into 4 crostini on a slight angle. Slice sugar snap peas lengthwise, exposing peas inside. Hold romaine head at root end and chop coarsely. Trim and slice radishes into thin rounds.
Bake the Crostini
Remove baking sheet from oven and place crostini on other half. Evenly top crostini with goat cheese. Drizzle with 1 tsp. olive oil and season with a pinch of salt and pepper. Return baking sheet to oven and bake 6-8 minutes, or until vegetables are tender and slightly charred and goat cheese has softened.
Make the Dressing
In a large mixing bowl, combine Champagne vinegar, honey, finely diced shallots (to taste), 1 ½ Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper. Mix until ingredients are combined.
Toss the Salad
In bowl containing dressing, toss romaine, sugar snap peas, and radishes until coated.
Plate the Dish
Divide salad between two plates or bowls. Garnish with roasted vegetables, pine nuts, and serve with goat cheese crostini.