Goat Cheese Mini Souffles 6 servings 20 min prep time 1 hr 30 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* IngredientsSouffle3 ounces Vermont Creamery Lightly Salted Cultured Butter- 86% Butterfat 2 tablespoons bread crumbs 2 ounces all-purpose flour 8 ounces whole milk 16 ounces Vermont Creamery Classic Goat Cheese 6 eggs, separated 1 dash Tabasco Salt, to taste Black pepper, to taste Salad3/4 pound arugula 1 cup candied walnuts 1 cup pink grapefruit Champagne Vinaigrette6 tablespoons champagne vinegar 3 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 3/4 cup olive oil Directions STEP 1 Heat oven to 350°F. STEP 2 Butter inside of six (3/4-cup) soufflé dishes or two and a half muffin tins with 1 ounce of butter. Coat with bread crumbs, tapping out excess. Set aside. STEP 3 Lightly toast flour in a heavy-bottomed pot over medium heat. Add butter and stir until flour and butter are combined to form a roux. Add milk while whisking over medium heat. Whisk until smooth and roux thickens to a smooth mashed-potato consistency. STEP 4 Remove from heat and allow to cool. Add chèvre and egg yolks; mix using a rubber spatula, until well combined. Add tabasco, salt, and pepper. STEP 5 While base is cooling, whip egg whites until they form soft peaks, then fold into soufflé base. STEP 6 Divide mixture among prepared soufflé dishes. Bake about 50 minutes or until they puff and are golden brown. STEP 7 Whisk together vinegar, salt, and pepper in a large bowl, then add the oil in a slow stream, whisking until emulsified. STEP 8 Divide arugula among 6 plates. Top with candied walnuts and grapefruit. Drizzle each with 2 tablespoons of champagne vinaigrette. STEP 9 Remove soufflés from oven. If they fall, this is all right. Cool and run a small sharp knife around sides of dishes to loosen soufflés. Place onto salads. Serve immediately Related Recipes Shaved Brussel Sprout Salad with Summer Mango and Tomato Gazpacho with Lime Fromage Blanc Sorbet Fresh Goat Cheese Flatbread Beet and Arugula Salad with Apricot & Thyme Crumbled Goat Cheese Butter Biscuits with Caramelized Onions Lobster Boil with Drawn Butter