After we made the black truffle granola, our minds began wandering and wondering in search of a great means in serving the granola. Yesterday, we made a piave vecchio cheese milk to serve with the granola. This was inspired by a conversation with Shola and the applications of flavored milks. That is a whole other post. We made the cheese milk and it is intense and decadent. The flavors of the piave vecchio pique the flavors in the truffle granola. The integration of the scallops was a based on their presence in the kitchen and the pear square acts to balance the richer flavors in the dish.