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 Sea Salt Cultured Butter- 82% 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 Get Ingredients 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 Carrot Ginger Soup Shaved Brussel Sprout Salad with Greek-Style Feta and Spinach Salad Honey Fresh Goat Cheese Flatbread Cape Cod Corn Canoes Roasted Tomato & Pepper Tortellini Soup