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Ingredients:

Serves 4

1 cup diced Panettone
2 Tbs. dried cherries
2 Tbs. dried apricots, diced
2 Tbs. golden raisins
2 Tbs. honey
4-5 Tbs. extra-virgin olive oil
1 large pear (about 1/2-lb.) peeled, cored and cut into 1/4-inch strips
1/4 large fennel bulb cut into 1/4-inch strips
Gray salt
freshly ground black pepper
4 cups frisee or curly endive, torn

Directions:

1. Preheat the oven to 250 degrees F.
   
2. 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.
   
3. Heat a sauté pan over medium-high heat.
   
4. Add the honey and vinegar and heat together just until warm.
   
5. Whisk in 4 tablespoons olive oil and taste for balance.
   
6. Add the remaining 1 tablespoon oil, if necessary, then add the dried fruits.
   
7. Pour mixture over the pear and fennel.
   
8. Toss well, season with salt and pepper.
   
9. Pour the fruits and dressing over the greens in a salad bowl and toss well. Add the croutons and toss again. Serve immediately.