Autumn Fruit and Frisee Salad with Panettone Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. Preheat the oven to 250 degrees. Scatter the panettone cubes on a baking sheet and bake, tossing occasionally, until crisp and brown, about 1 hour. Be careful that they do not burn. Set aside. Put the cherries, apricots, and raisins in a medium bowl. Measure the honey and vinegar into a small pan or microwave safe bowl. Heat together just until warm. Whisk in 4 tablespoons olive oil and taste for balance. Add the remaining 1 tablespoon oil, if necessary. Pour over the dried fruits. Add the pear, fennel, and salt and pepper to taste. Pour the fruits and dressing over the greens in a salad bowl and toss well. Add the croutons and toss again. Serve immediately.
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