Autumn Fruit And Frisee Salad With Panettone Croutons Recipe

Ingredients

• 1 c. Diced Panettone
• (1/2-inch dice)
• 2 Tbsp. Dry cherries
• 2 Tbsp. Diced dry apricots
• (1/4-inch dice)
• 2 Tbsp. Golden brown raisins
• 2 Tbsp. Honey
• 2 Tbsp. Champagne vinegar
• 4 Tbsp. Extra-virgin extra virgin olive oil
• up to 5
• 1 lrg Pear
• peeled
• cored and cut into slivers about 1/4-inch by 1 1/2-inches
• 1/4 lrg Fennel bulb
• about 3-ounces cut into slivers the same size as the pear Salt and freshly grnd pepper
• 4 c. Roughly torn frisee or possibly curly endive

Instructions

1. Preheat the oven to 250 degrees.
2. Scatter the panettone cubes on a baking sheet and bake, tossing occasionally, till crisp and brown, about 1 hour.
3. Be careful which they don't burn.
4. Set aside.
5. Put the cherries, apricots, and raisins in a medium bowl.
6. Measure the honey and vinegar into a small pan or possibly microwave safe bowl.
7. Heat together just till hot.
8. Whisk in 4 Tbsp.
9. extra virgin olive oil and taste for balance.
10. Add in the remaining 1 Tbsp.
11. oil, if necessary.
12. Pour over the dry fruits.
13. Add in the pear, fennel, and salt and pepper to taste.
14. Pour the fruits and dressing over the greens in a salad bowl and toss well.
15. Add in the croutons and toss again.
16. Serve immediately.