This is a gorgeous salad to be served along side of roast veggies.
To make a creamy ricotta, bring 700ml of milk and 100 ml of cream to the simmer. When you see movement in the milk, add 50 mil of vinegar, give it 2 quick stirs then take the spoon out and take it off the heat. Leave the ricotta for 20 mins to form a raft on top of the whey.
Gently lift the raft of curd from the whey and drain it for 20 mins. When the ricotta has drained place into a food processor and blend with a little salt to taste, put ricotta into the fridge to cool.
Remove grapes from their stalk and heat olive oil in a fry pan add the grapes and cook until starting to break down squash approx. 1/3rd of the grapes, add the ginger and cook for approx 2 minutes add 2 tbsp of pomegranate molasses to deglaze the pan. Place the grapes onto a plate allow to cool slightly, quenelle or dollop the ricotta onto the warm grapes drizzle with remaining pomegranate molasses and sprinkle with mint leaves. Serve with roast vegies. Delish!