I am making a layered salad this weekend using produce from Union Square Market in NYC. From the bottom up, it will have diced avocado, sliced sun gold tomatoes, sliced roasted beets, and micro greens. The dressing is a vinaigrette made with fresh navel orange juice, reduced chicken stock, sushi vinegar and grape seed oil. I was thinking of incorporated some cheese into the salad, and was considering fromage blanc or quark -- fresh ricotta would be a possibility but I am looking for a lower fat (not necessarily no fat) alternative. Any suggestions? Thanks.