• Dampen 2 layers of cheesecloth with water and line a large sieve with the cheesecloth.
• Set the sieve over a deep bowl.
• Pour the milk and cream into an enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta remaining in the sieve to a bowl. Use immediately and eat warm or place in the refrigerator in a sealed container for up to 5 days.
• For the Roasted Tomatoes:
• Preheat oven to 400°
• Drizzle the tomatoes with the olive oil, salt and pepper, and toss until well coated. Cover a sheet pan with parchment paper and lay the tomatoes out on the parchment and then place into the oven for 10-12 minutes.
• Place the ricotta in the center of a platter and spoon the roasted tomatoes over the top and around the sides. Sprinkle with coarse French sea salt and the basil and ENJOY!!

Vinaigrette

• Whisk balsamic vinegar and honey in a small bowl. Slowly whisk in olive oil. Season with salt and pepper to taste.

Salad

• Combine spinach and basil in a large bowl; toss with half of the vinaigrette.
• Place half of the spinach mixture in a serving bowl. Top with half of the strawberries, tomatoes and fresh mozzarella ciliegine.
• Drizzle with half of the remaining vinaigrette.
• Repeat layers, starting with the spinach mixture.
• Cut fresh mozzarella log lengthwise into 1/4-inch slices.
• Cut slices with a bunny-shaped cookie cutter, about 2 inches.
• Garnish salad with bunnies and basil.