Autumn Fruit And Frisee Salad With Panettone Croutons Recipe

• 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

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.

cherries, apricots, golden brown raisins, honey, vinegar, extravirgin extra virgin olive oil, slivers, fennel, torn frisee

Taken from cookeatshare.com/recipes/autumn-fruit-and-frisee-salad-with-panettone-croutons-72178 (may not work)