Maple Balsamic Roasted Grape, Pecan, Bacon Ricotta Salad
by Executive chef, Regan Browell of the Willcox
Loaf of french bread
Ricotta cheese (full milk)
Maple balsamic dressing
Roast grapes with olive oil, thyme, salt and pepper, and cool to room temperature.
Cook the bacon until crispy and drain off the fat.
Roast the pecans in the oven at 350˚F for 10 minutes.
Slice french bread and rub with minced garlic, olive oil, sea salt and pepper. Place on baking sheet and bake at 350˚F for 15-20 minutes until golden brown and crisp. Break up when cool.
Assemble the salad with arugula, ricotta cheese and all prepared ingredients using as much or as little as desired. Drizzle with the maple balsamic and olive oil. Season with sea salt and pepper.