7 and with mostarda Recipes

dried figs, cut 1/2 cubes, unripe pear, peeled and cut 1/2 cubes, dried apricot, cut 1/2 cubes, dried cherries, dried apple , cut 1/4 julienne, dry red wine, sugar, honey, prepared mustard, mustard seeds, cracked

il mongetto grape mostarda (about 8 oz), huckleberries or wild blueberries (thawed if frozen), lightly crushed, fresh pomegranate seeds (optional)

head of escarole (about 13 oz), halved lengthwise, extra-virgin olive oil, divided, plus additional for brushing, coarse kosher salt, divided, freshly ground black pepper, red wine vinegar, garlic clove, minced , plus 1 garlic clove, halved, batarde slices or large baguette slices or four 5x3-inch country-style bread slices, cut in half crosswise, thick slices applewood-smoked bacon , halved crosswise, balls burrata cheese , each cut into 4 slices, mostarda

mustard seeds, extra virgin olive oil, minced shallot, dijon mustard, honey, mirassou sauvignon blanc wine, strawberries, hulled and quartered, cherries, pitted and halved, fresh figs, quartered, boneless leg of lamb, trimmed, salt and pepper, extra virgin olive oil, mirassou merlot, beef stock, reduced to 1 cup, arugula

spicy or plain soppressata (about 2 oz), diced, provolone (about 6 oz), diced, eight 1/4-inch-thick slices semolina bread, unsalted butter, softened, fig jam or mostarda, for serving