Food Network: Arugula and Roasted Fruit Salad with Panettone Croutons

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Arugula and Roasted Fruit Salad with Panettone Croutons
Recipe courtesy Giada De Laurentiis

Ingredients
3 cups 1-inch cubes panettone (about 6 ounces)
1 cup fresh cranberries (thawed if frozen)
1 cup red seedless grapes
2 Bartlett pears, cut into 8ths and cored
2 plums, cut into 8ths and pitted
2 tablespoons butter, melted
2 tablespoons lemon juice, plus 1/4 cup (about 2 lemons total), plus 1/2 lemon, zested
1 tablespoon sugar
1/4 cup orange blossom honey
1/4 cup canola oil
2 tablespoons heavy cream
1 teaspoon salt
1/2 teaspoon pepper
6 ounces arugula greens

Directions
Preheat the oven to 300 degrees F. 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 425 degrees F. Place the fruit in a large mixing bowl and drizzle
with melted butter, 2 tablespoons 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 cup lemon juice, 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.

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 teaspoon salt, and 1/4 teaspoon pepper. Toss to
coat and serve immediately.