Autumn Fruit and Frisee Salad with Panettone Croutons

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1 cup diced Panettone (1/2-inch dice)

2 tablespoons dried cherries

2 tablespoons diced 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, 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 frisee or curly endive