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Panettone Panzanella With Pancetta And Brussels Sprouts

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

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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