Goat Cheese Souffle On Greens

Souffle Filling

2 tblspn unsalted butter
2 tblspn all-purpose flour
3/4 cup whole milk
2 tspn Dijon mustard
2 large eggs, separated
1/2 cup grated Parmigiano-Reggiano
2/3 cup soft mild goat cheese, crumbled
6 thawed phyllo sheets
1/2 stick melted butter
6 cup muffin tin

Preheat oven to 375 Spray or butter muffin tin.

Phyllo Cups:

Butter one phyllo sheet, top with 2 more sheets, buttering each. Cut buttered stack into 6 equal squares. Line each of 6 muffin cups with a square. Put tin on middle rack and bake till golden (about 8-10 minutes).

Filling:

Increase oven temp to 400. Melt butter in a heavy saucepan over moderate low heat, whisk in flour. Cook while whisking, 3 minutes. Add milk in a stream, whisking, bring to a boil, whisking. Reduce heat simmer, whisking occasionally, 5 minutes. Remove from heat and whisk in mustard, yolks, and 1/4 cup Parmigiano-Reggiano until combined, fold in goat cheese. (Cover surface of mixture with wax paper if not using immediately.)

Beat egg whites in a large bowl with an electric mixer until stiff peaks hold. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into 8 phyllo cups and sprinkle with remaining Parmigiano-Reggiano. Bake in middle of oven until souffles are puffed and golden, about 15 minutes.

Make salad of your choice, add dressing, place one cup on top. Serve.