For dressing
1 shallot
1 whole star anise*
1/3 cup vegetable oil
3 tablespoons fresh orange juice
1 teaspoon Port

For salad
2 firm-ripe pears (preferably Bosc)
4 Belgian endives
5 ounces Stilton cheese, crumbled (about 1 cup)

Garnish: chopped fresh parsley leaves or fresh chervil sprigs

*available at specialty foods shops and some supermarkets
endive, pear, stilton

2 1/4 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon grated lemon peel
11 tablespoons chilled unsalted butter, cut into small pieces
3/4 cup plus 2 tablespoons whipping cream
2/3 cup diced crystallized ginger
ginger, scones,

3 tablespoons olive oil
1 cup chopped shallots
2 tablespoons minced garlic
2 tablespoons chopped fresh thyme
3/4 cup dry white wine
1/4 teaspoon crushed saffron threads
3 1/2 dozen small clams, scrubbed

1/4 cup bottled clam juice
1 cup finely chopped red bell pepper
1 cup finely chopped yellow bell pepper

4 6-ounce halibut fillets

1 1/2 tablespoons chopped fresh cilantro
1 1/2 tablespoons chopped fresh basil
halibut, clams, bell