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For the ricotta:
One gallon Snowville Creamery Milk
1/3 cup white vinegar
1 tablespoon sea salt
In a heavy bottom saucepan, bring milk to 190° stirring constantly. Add vinegar, take off heat and add salt. Let stand for 40 minutes and strain.
For the salad:
Any type of crisp, sweet apples (honeycrisps are good) sliced fairly thick. Wrap in thinly sliced prosciutto di Parma. Once all of the apples are wrapped, saute in butter over medium heat until prosciutto gets crispy, flipping to brown each side. Dress the arugula, place the apples on top and serve with a dollops of homemade ricotta