Recipe for Autumn Fruit and Frisee Salad with Panettone Croutons 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 cup Diced Panettone, (1/2-inch dice)
2 tbl Dried cherries
2 tbl Diced dried apricots, (1/4-inch dice)
2 tbl Golden raisins
2 tbl Honey
2 tbl Champagne vinegar
4 tbl 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 ground pepper
Instructions:
Instructions: 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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