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1
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.
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2
Cook without simmering until the liquid separates into solid curds and whey, 45 to 50 minutes.
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3
Remove from the heat.
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4
Using a slotted spoon, transfer the solids to a fine mesh strainer or colander lined with cheesecloth.
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5
Bring up the 4 corners of the cheesecloth and tie them together.
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6
Gently twist to extract as much liquid as possible.
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7
Place over a bowl and let drain in the refrigerator until thick and the liquid has drained away, about 30 minutes.
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8
Twist again to extract as much water as possible.
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9
Remove the cheese from the cheesecloth, wrap, and place in a bowl.
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10
Add the sage and season with salt and white pepper, mixing to combine.
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11
For the salad: Place the beets in a saucepan and cover with water by 1-inch.
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12
Bring to a boil, lower the heat, and simmer until tender, 15 to 20 minutes.
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13
Drain and shock the beets in ice water.
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14
Remove the skins and stem ends.
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15
Julienne and reserve for the salad.
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16
For the vinaigrette: In a bowl, whisk together the mustard and lemon juice.
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17
Slowly add the oil, whisking until emulsified.
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18
Whisk in the shallots, rosemary, and sage, and season with salt and freshly ground black pepper.
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19
In a large bowl, toss the beets, endive, fennel, pear and walnuts with the vinaigrette to lightly coat.
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20
Adjust the seasoning, to taste, with salt and freshly ground black pepper.
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21
Divide the salads among 4 plates and top each serving with 1/4 cup of the ricotta, sprinkling it on and around the salad.
