2 tablespoons white wine vinegar
¼ cup olive oil
1 tablespoon Dijon mustard
4 thick slices rustic bread
8 ounces asparagus, trimmed and cut into bite-sized pieces
1 bunch radishes, greens removed and reserved, cut into quarters or halves
4 cups fresh spinach or Swiss chard leaves, torn into bite-sized pieces
Salt and pepper to taste
Combine the vinegar and oil in a small jar with the mustard and a pinch of salt and shake well to combine.
Toast or grill the bread until crisp and golden. Cut or tear bread into bite-sized pieces.
Combine the bread cubes, asparagus, radishes and their greens, and spinach in a large bowl. Toss with dressing and season with salt and pepper to taste.