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  1. These crisp cheese croutons are addicting! Luckily, this recipe makes enough so you can nosh on some while preparing the salad. Fresh apples and pears combine with dried figs and cranberries for a colorful cornucopia of seasonal fruits.

  2. CROUTONS 1 sheet frozen puff pastry (from 17.3-oz. pkg.), thawed 1 egg yolk, beaten 1/2 cup shredded Parmigiano-Reggiano cheese 1/2 teaspoon pepper DRESSING 3 tablespoons pomegranate, cranberry or orange juice 1 tablespoon rice vinegar 1/2 teaspoon honey mustard 1/4 teaspoon coarse salt 1/8 teaspoon pepper 2 tablespoons extra-virgin olive oil SALAD 8 cups slightly packed mixed salad greens 1 small Gala or Braeburn apple, unpeeled, thinly sliced 1 small Red Bartlett pear, unpeeled, thinly sliced 1/2 cup dried figs, preferably Calimyrna, quartered 1/2 cup dried cranberries 1. Heat oven to 400°F. Roll puff pastry into 12x11-inch rectangle. Brush with egg yolk; sprinkle with cheese and 1/2 teaspoon pepper. Cut into about 1-inch squares; place on parchment paper-lined baking sheet.

  3. Bake 10 to 12 minutes or until golden brown and puffed. Cool on baking sheet on wire rack. (Croutons can be made 1 day ahead. Store at room temperature in an airtight container. If they lose their crispness, reheat at 350°F. for 3 to 5 minutes or until crisp.)

  4. Whisk all dressing ingredients except oil in small bowl until blended; slowly whisk in oil. (Dressing can be made 3 days ahead. Cover and refrigerate.)

  5. Toss greens in large bowl with enough dressing to lightly coat; place on large platter or in shallow bowl. Top with all remaining salad ingredients; drizzle lightly with dressing. Top with croutons.

  6. (1 1/2-cup) servings PER SERVING: 320 calories, 18 g total fat (6 g saturated fat), 7 g protein, 35 g carbohydrate, 70 mg cholesterol, 265 mg sodium, 4 g fiber


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