AUTUMN FRUIT AND FRISEE SALAD                 Michael Chiarello

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

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