Goat Cheese Mini Souffles

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