Name: Panettone Panzanella With Pancetta And Brussels Sprouts
Yield: 8 Servings
Ingredients: 2 tablespoons (1/4 stick) butter; 1 6- to 7-ounce Granny Smith apple, quartered, cored, cut into 1/2-inch-thick slices; 1/2 cup extra-virgin olive oil; 1/3 cup apple cider vinegar; 1/4 cup finely chopped shallots; 8 tablespoons (about) apple cider; Nonstick vegetable oil spray; 9 cups 3/4-inch cubes panettone* or raisin challah (about 1 pound); 1/4 cup (1/2 stick) butter; 2 garlic cloves, finely chopped; 1 tablespoon chopped fresh sage; 2 teaspoons minced fresh thyme; 6 tablespoons finely grated Parmesan cheese; Coarse sea salt (preferably gray crystals); Freshly ground black pepper; 1 10- to 11-ounce head of radicchio, halved, cored, thinly sliced; 12 ounces 1/8-inch-thick slices pancetta (Italian bacon), cut into 2x1/8-inch strips; 1 pound small brussels sprouts, trimmed, quartered lengthwise; Fresh pomegranate seeds (optional)

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1207-BA-FOD3-02

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