[PROTEIN DOUBLE BACON] MA/CA Only Compliant Caramelized Bacon, Rosemary, & Date Flatbread with Garlic Ricotta, Mixed Greens Balsamic Salad

• Slice bacon crosswise into ½-inch pieces.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add bacon and onion; cook, stirring occasionally, until bacon begins to crisp and onion begins to soften, 4-5 minutes.

Strip rosemary leaves from stems; finely chop leaves.

Zest and quarter lemon.

Slice or roughly chop dates into bite size pieces.

Halve, peel, and thinly slice onion.

Gently crush pistachios in their bag (or roughly chop).

Slice bacon crosswise into 1/2-inch pieces.

In a small bowl, add ricotta, juice from 2 lemon wedges (juice from a whole lemon for 4), garlic powder, a large drizzle of olive oil, and a big pinch of salt and pepper. Stir until evenly combined.

• Meanwhile, place flatbreads directly on top rack of oven and toast until golden, 5-6 minutes.

• Carefully remove from oven and transfer to a baking sheet, dimpled sides up.

• To pan with bacon and onion (if pan seems dry, add another drizzle of olive oil), add dates, 2 tsp rosemary, and ⅓ cup water (4 tsp rosemary and ½ cup water for 4 servings). Season with pepper. Cook, stirring occasionally, until water has mostly cooked off and onions and dates are softened, 2-3 minutes. Turn off heat.

• Spread ricotta mixture over each flatbread. Top with caramelized bacon mixture, sprinkle with feta, and drizzle each flatbread with olive oil.

• Bake flatbreads on top rack (for 4 servings, bake on top and middle racks; swapping rack positions halfway through) until flatbreads are crispy and feta is lightly browned, 7-10 minutes.

• While flatbreads bake, in a large bowl, whisk together vinegar, a large drizzle of olive oil, and ⅛ tsp sugar (¼ tsp for 4 servings) until sugar dissolves.

• Add mixed greens and pistachios; toss to coat. Season with salt and pepper.