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.