Homemade Herbed Cheese:
1 quart whole milk
1 cup buttermilk
2 teaspoons fresh lemon juice
2 tablespoons finely chopped sage
Salt and white pepper

2 medium beets, scrubbed and trimmed
3 tablespoons whole-grain mustard
3 tablespoons fresh lemon juice
3/4 cup olive oil
1 tablespoon chopped shallots
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh sage
Salt and freshly ground black pepper
2 cups julienned Belgian endive
1 cup julienned fennel
1 pear, cored and thinly sliced
3/4 cup coarsely chopped, lightly toasted walnuts

For the cheese: In a medium pot, combine the milk, buttermilk and
lemon juice in a medium pot and bring to 112 degrees F over low heat.
Cook without simmering until the liquid separates into solid curds and
whey, 45 to 50 minutes. Remove from the heat.

Using a slotted spoon, transfer the solids to a fine mesh strainer or
colander lined with cheesecloth. Bring up the 4 corners of the
cheesecloth and tie them together. Gently twist to extract as much
liquid as possible. Place over a bowl and let drain in the
refrigerator until thick and the liquid has drained away, about 30
minutes. Twist again to extract as much water as possible. Remove the
cheese from the cheesecloth, wrap, and place in a bowl. Add the sage
and season with salt and white pepper, mixing to combine.

For the salad: Place the beets in a saucepan and cover with water by
1-inch. Bring to a boil, lower the heat, and simmer until tender, 15
to 20 minutes. Drain and shock the beets in ice water. Remove the
skins and stem ends. Julienne and reserve for the salad.

For the vinaigrette: In a bowl, whisk together the mustard and lemon
juice. Slowly add the oil, whisking until emulsified. Whisk in the
shallots, rosemary, and sage, and season with salt and freshly ground
black pepper.

In a large bowl, toss the beets, endive, fennel, pear and walnuts with
the vinaigrette to lightly coat. Adjust the seasoning, to taste, with
salt and freshly ground black pepper.

Divide the salads among 4 plates and top each serving with 1/4 cup of
the ricotta, sprinkling it on and around the salad.

Yield: 4 servings

SOURCE: unknown