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Goat Cheese Soufflé with Garden Salad for C.L.U.E. Recipe

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Goat Cheese Soufflé with Garden Salad for C.L.U.E.
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Ingredients

  • 3 T. butter plus extra for coating ramekins
  • 1 c. of breadcrumbs (make from day old bread in blender)
  • 3 T. cake flour (preferred because is lighter than all-purpose flour)
  • 1 c. milk
  • 10 oz. soft goat cheese, divided
  • 1 c. farm fresh egg whites (about 7 large eggs)
  • 1/4 c. extra-virgin olive oil
  • 1 T. minced shallot
  • 2 T. Champagne vinegar
  • 1/4 t. kosher or sea salt
  • 1/4 t. freshly ground black pepper
  • 1 large head of butter leaf lettuce (aka Boston), red leaf, or a mixture, torn into bite-size pieces
  • 1 c. fresh flat-leaf parsley leaves
  • 1/2 c. fresh cilantro leaves
  • 1/2 c. fresh chives, about 1/2 inch long
  • 10-15 cherry tomatoes halved (or if in a bind, use 1 medium tomato)
  • Chocolate Strawberry Pound Cake by Kim from Liv Life
  • Halibut and Spinach en Papillote by Liz from That Skinny Chick Can Bake

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