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      RECIPE TITLE "Autumn Fruit and Frisée Salad with Panettone Croutons"
    Recipe from Tra Vigne Cookbook : Seasons in the California Wine Country with Michael Chiarello by Michael Chiarello, Penelope Wisner, Karl Petzke (Photographer) ©1999 by Michael Chiarello

    ... more great recipes by Michael Chiarello on our GREAT CHEFS page!

    yieldsserves 4 time--difficultyeasy


    • 1 cup diced Panettone (1/2-inch dice)
    • 2 tablespoons dried cherries
    • 2 tablespoons 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, about 1/2 pound, 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 frisée or curly endive


    Preheat the oven to 250 degrees F. 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.

    Chef's Note: Add croutons only when ready to serve so they stay crisp.

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