Arugula and Roasted Fruit Salad with Panettone Croutons Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 c. 1-inch cubes panettone (about 6 oz.)
1 c. fresh cranberries (thawed if frozen)
1 c. red seedless grapes
2 Bartlett pears, cut into 8ths and cored
2 plums, cut into 8ths and pitted (nectarines or peaches can be replaced)
2 tbsp. butter, melted
2 tbsp. lemon juice, plus 1/4 c. (about 2 lemons total), plus 1/2 lemon, zested
1 tbsp. sugar
1/4 c. orange blossom honey
1/4 c. canola oil
2 tbsp. heavy cream
1 tsp. salt
1/2 tsp. pepper
6 oz. arugula greens
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Directions: |
Directions:Preheat the oven to 300º. Place the panettone cubes on a parchment lined baking sheet. Bake until dark golden brown and crispy on the outside, about 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 425º. Place the fruit in a large mixing bowl and drizzle with melted butter, 2 tbsp. lemon juice and the sugar. Toss to coat and spread the fruit out in a single layer onto a parchment lined baking sheet. Bake until the pears are tender and the fruit is beginning to brown on the edges, about 25 to 30 minutes. Remove from the oven and set aside.
Meanwhile, place the honey, the remaining 1/4 c. lemon juice, canola oil, cream, lemon zest, 1 tsp. salt and 1/4 tsp. pepper in a blender. Run the machine until the ingredients are well blended. Set aside.
To assemble the salad, place the arugula greens, roasted fruit and panettone croutons in a large bowl. Add the salad dressing and the remaining 1/2 tsp. salt and 1/4 tsp. pepper. Toss to coat and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Courtesy of Giada deLaurentiis. Sophisticated flavors, but delicious. Great addition to a brunch menu.
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