Seckel Pear Salad with Mache Lettuce

An 18th-century Pennsylvania farmer (for whom it was named) is credited with introducing the Seckel pear. It's a small, seckled rosy fruit with a sweet, spicy flavor. The Seckel's firm flesh makes it excellent for both cooking and canning. It's available late August through December. It is often called the sugar pear.

2 Seckel Pears per person, sliced just before serving 
Dried cranberries
Finely chopped chives
Mache Lamb's Lettuce1

Camembert or Brie cheese slices

Few toasted nut slices (slivered almonds are good) Top with raspberry vinaigrette

Camembert when properly aged, is a bit salty. If using another cheese it may be necessary to adjust the salt content of the vinaigrette accordingly. My policy is to under salt but have it on the table. 

Italian Agretti Salad

Agretti - roscana, barba di fratte, also known as monk's beard 

This is very popular in Italy mainly in mainly in Rome and Umbria and has become the latest in vegetable in fancy Italian restaurants. When mature (50 or so days) the plants are a 12 wide, 24 tall bush that looks like a huge chive. Braise washed and chopped agretti in some olive oil with garlic and serve as a side dish with fish, shellfish or chopped and tossed in a salad. The plant has a mild slightly bitter flavoured not unlike endive! The same dressing used for Pun- tarelle Chicory Salad would work for Agretti.

Garlic Basil Balsamic Dip (Ailio, Basilica e Balsamica ala Piacere)

This recipe is based on the dip served originally at the Piacere Restaurant in San Carlos, California. This bread dip was the brainchild of the Kurd owner. It was so immensely popular, patrons would literally fill up on bread hence the restaurant soon discontinued serving it.

1⁄4 cup very finest fruity olive oil

18 Cloves coarsely chopped garlic

1 Cup of freshly chopped basil

1 Cup of very good Modena balsamic vinegar

Heat frying pan until hot, then add and heat oil until it begins to glaze. Add all the garlic. Cook exactly 1 minute while stirring constantly. Add basil. Cook 20 seconds. Add vinegar. Store in jars in refrigerator,  but serve at room temperature for dipping bread.