I had a very special fmr teached and dear friend over for a holiday brunch at the house. It was a sweet time of catching up and hanging out with her and my parents. I enjoy watching people eat what I have made. We all really enjoyed this first course salad. Thanks to Giada!
1 pkg arugula or mixed greens (I really liked the flavor the arugula brought to the table).
2 pears
1 cup grapes
1 cup cranberries (fresh preferably)
6 oz (2 small) Panettone, cubed
2 tablespoons butter, melted
2 tablespoons lemon juice, plus 1/4 cup (about 2 lemons total),
2 tablespoons lemon juice, plus 1/4 cup (about 2 lemons total),
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 tablespoon sugar
1/4 cup orange blossom honey
1/4 cup canola oil
2 tablespoons heavy cream
1 teaspoon salt
Preheat oven to 300 and brown the cubed bread until crispy – about 35-40 minutes. We did these the night before and put them in a baggy. Cut the pears into 8ths, peeled, mix fruit on sheet with sides and drizzle the butter, juice, zest, and sugar over the top. Roast at 425 for 25-30 minutes. Mix the dressing right before serving. Plate it and serve!
This Whole Life 