Cosmic Crisp Apple with Lavendar Mascarpone Dip

In a small jar or ramekin, pour the oil over the herbs, cover in plastic wrap, and let steep for at least an hour, and up to overnight. Use a fine tea strainer to filter out the flavored oil into another small vessel, pressing lightly on the solids. You can use the squeezed-out herbs in salad dressing. Makes about two teaspoons of oil.

Scoop the mascarpone into a bowl, and add about half the oil, and the pinch of salt. Stir in thoroughly and taste - this may be enough for you, or you may want to add all the oil at once. Serve with thin slices of unpeeled, very crisp apple.

Notes: This simple dip was dreamed up and designed for the sweet, ultra-crunchy new Cosmic Crisp apple, but it would pair well with other varieties in that vein, like the Jazz, Honeycrisp, Macoun, or even the much tarter Granny Smith. One teaspoon of the oil per half cup of the creamy cheese is quite subtle; two teaspoons gives it a definite herbal scent. The reason to strain out the oil in a separate step is to make sure all the bits of herb are left behind, so the dressing is pure white and the flowery aroma is a surprise.