Arugula Salad with Roasted Fruit and Panettone Croutons

Name: Arugula Salad with Roasted Fruit and Panettone Croutons
Yield: 6 servings
Ingredients: 3 cups 1-inch cubed panettone (about 6 ounces); 1 cup fresh or thawed frozen cranberries; 1 cup red seedless grapes; 2 Bartlett pears, cut into eighths and cored; 2 plums, cut into eighths and pitted; 2 tablespoons unsalted butter, melted; 1/4 cup plus 2 tablespoons lemon juice (from 2 lemons); 1 tablespoon sugar; 1/4 cup honey, preferably orange blossom; 1/4 cup canola oil; 2 tablespoons heavy cream; Grated zest of 1/2 lemon; Salt and freshly ground black pepper; 6 cups (6 ounces) arugula

December 20, 2011

At Christmas time in Italy every visitor seems to show up with a panettone for his host, meaning most homes end up with lots of extra panettone. I’ve become pretty creative when it comes to finding new uses for this delicious, fruit-laden yeast bread. Bread pudding is one obvious possibility, but I once cut some up for croutons and thought they were sensational. Combined with candy-sweet roasted fruits and peppery arugula, they make a very sophisticated dish to serve with poached eggs for brunch or alongside grilled chicken or chops.

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