Swordfish Asparagus Bread Salad

Ingredients

• Lemon-Thyme Vinaigrette
• 3/4 cup extra-virgin olive oil
• 3 tablespoons lemon juice
• 2 teaspoons dijon mustard
• 2 teaspoons minced fresh thyme
• Salt & Pepper
• For the Salad
• 1 pound cooked swordfish
• 1 pound asparagus
• 1/4 cup extra-virgin olive oil
• Salt and Pepper
• 4 English Muffins, split
• 2 shallots, diced
• 4 ounces Feta cheese, cubed

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