Homemade ricotta cheese made with a2 Milk™ 3.25% Homogenized Milk

Lemon herb vinaigrette

• 2 Tbsp. Olive oil
• 1 Tbsp. Fresh Lemon juice
• ½ tsp. Dijon mustard
• ½ tsp. Fresh herbs, finely chopped 

Summer salad

• 2 Cups Quinoa, cooked
• Lemon herb vinaigrette (see above), divided
• 1 Tbsp. Olive oil 
• 1 Medium Zucchini, sliced into thick coins and quartered
• ½ Pint Heirloom cherry tomatoes, halved
• ½ Bunch Radishes, quartered

1. Make the homemade ricotta cheese with a2 Milk^TM 3.25% Homogenized Milk, according to directions.
2. Combine the vinaigrette ingredients in a small, lidded jar and shake to emulsify. Pour over the cooked quinoa and toss to coat. Transfer to a serving bowl.
3. Heat the olive oil in a large non-stick frying pan. Add the prepared zucchini, cherry tomatoes and radishes. Sauté until vibrant and just caramelized, about 3-4 minutes. 
4. Add the veggies to the quinoa while still firm. Season the salad with salt and pepper and top with ricotta cheese to serve.