Ingredients
- 3 cup 1-inch cubed panettone (about 6 ounces)
- 1 cup fresh or thawed, frozen cranberries
- 1 cup red seedless grapes
- 2 cup bartlett pears, cut into eighths and cored
- 2 cup plums, cut into eighths and pitted
- 2 tablespoon unsalted butter, melted
- 1/4 cup plus 2 tablespoons lemon juice (from about 2 lemons)
- 1 tablespoon sugar
- 1/4 cup honey, preferably orange blossom
- 1/4 cup canola oil
- 2 tablespoon heavy cream
- 6 cup (6 ounces) arugula
Preparation
Baking Directions:
Preheat the oven to 300ºF.
Spread out the panettone cubes on a parchment lined baking sheet.
Bake until dark golden brown and crispy on the outside, 45 to 50 minutes.
Remove from the oven and set aside.
The croutons will continue to crisp up as they cool.
Increase the oven temperature to 425ºF.
Place the fruit in a large mixing bowl and drizzle with the butter, 2 tablespoons of the lemon juice, and the sugar.
Toss to coat and spread the fruit out in a single layer on a parchment lined baking sheet.
Bake until the pears are tender and the fruit is beginning to brown on the edges, 25 to 30 minutes.
Remove from the oven and set aside.
Meanwhile, combine the honey, the remaining 1/4 cup lemon juice, the canola oil, cream, lemon zest, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender.
Run the machine until the ingredients are well blended.
Set aside.
Serving Directions:
To assemble the salad: Place the arugula, roasted fruit, and panettone croutons in a large bowl.
Add the salad dressing,1/2 teaspoon salt, and 1/4 teaspoon pepper.
Toss to coat and serve immediately.
