Autumn Fruit and Frisee Salad with Panettone Croutons

• 1 cup diced Panettone (1/2-inch dice)
• 2 tablespoons dried cherries
• 2 tablespoons diced dried apricots (1/4-inch dice)
• 2 tablespoons golden raisins
• 2 tablespoons honey
• 2 tablespoons champagne vinegar
• 4 to 5 tablespoons extra-virgin olive oil
• 1 large pear, peeled, cored and cut into slivers about 1/4-inch by 1 1/2-inches
• 1/4 large fennel bulb, about 3-ounces cut into slivers the same size as the pear
• Salt and freshly ground pepper
• 4 cups roughly torn frisee or curly endive

1. Preheat the oven to 250 degrees.
2. Scatter the panettone cubes on a baking sheet and bake, tossing occasionally, until crisp and brown, about 1 hour.
3. Be careful that they do not 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 microwave safe bowl.
7. Heat together just until warm.
8. Whisk in 4 tablespoons olive oil and taste for balance.
9. Add the remaining 1 tablespoon oil, if necessary.
10. Pour over the dried fruits.
11. Add the pear, fennel, and salt and pepper to taste.
12. Pour the fruits and dressing over the greens in a salad bowl and toss well.
13. Add the croutons and toss again.
14. Serve immediately.

cherries, golden raisins, honey, champagne vinegar, extravirgin olive oil, pear, fennel bulb, salt, curly endive

Taken from www.foodnetwork.com/recipes/autumn-fruit-and-frisee-salad-with-panettone-croutons-recipe.html (may not work)