- Fine dry breadcrumbs, (about 1 1/2 tablespoons)
- 1 tablespoon unsalted butter, or extra-virgin olive oil
- 1 1/2 tablespoon all-purpose flour
- 1/2 cup low-fat milk
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 2 large egg yolks
- 1/2 cup crumbled creamy goat cheese, (2 1/2 ounces)
- 3 large egg whites, at room temperature (see Tip)
- 1/8 teaspoon cream of tartar
- 1 clove garlic, halved
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 8 cups lightly packed mixed salad greens
- 1/2 cup crumbled goat cheese, (2 1/2 ounces)
To prepare soufflés: Position rack in lower third of oven; preheat to 400°F. Coat four 6-ounce (1 cup) ramekins or custard cups with cooking spray. Lightly coat with breadcrumbs; shake out excess. Put a kettle of water on to boil for the water bath.
Melt butter (or heat olive oil) in a small saucepan over low heat; stir in flour. Cook, stirring constantly, for 1 minute. Gradually whisk in milk. Increase heat to medium-high and cook, whisking constantly, until the mixture boils. Reduce heat to low and simmer, whisking constantly, for about 3 minutes. Stir in mustard, salt and pepper. Remove from the heat. The sauce will be very thick.
Whisk egg yolks in a medium bowl until blended. Whisk in the sauce until blended. Gently stir in goat cheese.
Place egg whites in a large clean bowl. Add cream of tartar. Beat the whites with an electric mixer on medium speed until soft peaks form; increase speed to high and continue beating until stiff and glossy peaks form. Using a rubber spatula, gently fold whites in 3 additions into the cheese sauce until blended.
Spoon the soufflé mixture into the prepared ramekins. Run a fingertip (or chopstick) around the inside of the rim so the soufflés will form a high hat as they puff up. Place the ramekins in a baking pan.
Place the baking pan in the oven and carefully add enough boiling water to come halfway up the sides of the ramekins. Bake the soufflés until puffed and browned, 25 to 30 minutes. Remove from the oven and let stand in the water bath for 20 minutes. (The soufflés can be eaten right out of the oven, if desired, with salad on the side.)
Transfer the soufflés to a rack and let cool to room temperature; they will shrink. Cover and refrigerate (for up to 24 hours) until ready to reheat.
About 40 minutes before serving, position rack in center of oven; preheat to 350°F. Coat a baking sheet with cooking spray. Using a thin spatula, carefully loosen the sides of the soufflés. Lift them out (they will be surprisingly sturdy) and place, right-side up, on the prepared baking sheet. (If any soufflé bits stick to a ramekin, loosen with the spatula and press back into place.) Bake the soufflés until puffed and golden, 20 to 25 minutes.
Meanwhile, to prepare salad & dressing: Rub a large bowl with the cut side of the garlic; discard garlic. Add lemon juice, honey, salt and pepper; whisk to blend. When the soufflés are ready, add salad greens to the bowl and toss to coat with the dressing. Divide the salad among 4 plates. Sprinkle with goat cheese. Using a wide spatula, place a warm soufflé in the center of each salad. Serve immediately.