Goat Cheese-Walnut Souffles With Watercress-Frisee Salad

Recipe Ingredients

		For The Souffles
3/4 cup	177ml	Walnuts - toasted lightly,
		Cooled, and chopped fine
4 tablespoons	60ml	Unsalted butter
4 tablespoons	60ml	All-purpose flour
1 cup	237ml	Milk
4 cups	792g / 27oz	Eggs - separated, and (large)
		The whites at room temperature
1 1/2 cups	219g / 7.7oz	Crumbled mild goat cheese - (abt 9 oz)
		= (such as Montrachet)
1 teaspoon	5ml	Fresh thyme leaves
		= (or 1/4 tspn crumbled dried thyme)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Cream of tartar
		For The Salad
3 tablespoons	45ml	Sherry vinegar
3/4 teaspoon	3.8ml	Dijon-style mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Walnut oil
2 tablespoons	30ml	Olive oil
3		Large bunche watercress - (to 4) - rinsed, spun dry,
		And coarse stems discarded - (abt 5 cups)
5 cups	1185ml	Torn frisee - rinsed, spun dry
		= (French or Italian curly chicory
		Available at specialty produce markets)

Recipe Instructions

To make the souffles: Coat the bottom and sides of each of 8 buttered 1/2-cup ramekins with about 1 tablespoon of the walnuts and arrange the ramekins in a jelly-roll pan. Preheat the oven to 400 degrees.

In a small saucepan melt the butter over moderately-low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture over moderate heat, whisking, for 2 minutes, or until it is thick and smooth. Transfer the mixture to a bowl and let it cool slightly.

Whisk in the yolks, 1 at a time, the goat cheese, the thyme, and salt and pepper, to taste, and whisk the mixture until it is combined well.

In another bowl beat the whites with a pinch of salt until they are frothy, add the cream of tartar, and beat the whites until they just hold stiff peaks. Whisk 1/3 of the whites into the cheese mixture and fold in the remaining whites gently but thoroughly. Divide the souffle mixture among the ramekins, sprinkle each souffle with about 1 1/2 teaspoons of the remaining walnuts, and bake the souffles in the upper third the oven for 20 minutes, or until they are puffed and golden.

Transfer a ramekin to each plate and serve the souffles immediately.

To make the salad while the souffles are baking: In a bowl, whisk together the vinegar, the mustard, and salt and pepper, to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified.

In a bowl toss the watercress and the frisee with the dressing and divide the salad among 8 plates.

This recipe yields 8 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B53) - from the TV FOOD NETWORK

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