Roasted Fruit Arugula Salad with Panettone Croutons

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),
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

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!

About kimddavidson

I am bought with the blood of Christ and being graced every day to know Him more. I am a writer. Love to read, run, hang out, watch movies, cook, bake, work hard/play harder. God is so abundantly good to me.
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