DIRECTIONS

1. Heat the Soy Drink until almost boiling, then pour it into a large glass bowl and add the apple cider vinegar. Stir until the Soy Drink begins to curdle, then let rest for 10 minutes.

2. Cover a colander with a tightly woven white cloth (washed without fabric softener!), pour in the curds and leave to drain for one hour.

3. After one hour, bring the edges of the cloth together and squeeze its contents to get as much whey out as possible. Salt the curds to taste.

4. Divide the curds into four small dishes (we reuse Italian mini-ricotta containers, but others are fine. It’s best if they have holes so they can release more whey. Leave to cool in the refrigerator for at least two hours.

5.Peel the oranges and slice them, collecting all the juice that comes out. Slice the onion into very thin rings.

6.Remove the 4 ricottas from their containers and arrange them on plates, then add the oranges, rocket and sliced onion.

7.Put the orange juice in a jar with the olive oil and some salt and pepper. Close the jar and shake it until an emulsion is formed that you can drizzle over the salad.