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GOAT CHEESE SOUFFLES
6 (17- by 12-inch) phyllo sheets, thawed if frozen
1/2 stick (1/4 cup) unsalted butter, melted
Souffle:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup whole milk
2 teaspoons Dijon mustard
2 large eggs, separated
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
5 oz soft mild goat cheese, crumbled (2/3 cup)
Salad:
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard 1/4 teaspoon salt
5 tablespoons extra-virgin olive oil
8 oz frisée, torn into bite-size pieces (8 cups)
6 radishes, cut into very thin wedges
3 tablespoons chopped fresh chives
Preheat oven to 375°F. As you work, keep the phyllo covered with plastic wrap and a damp towel. Put 1 phyllo sheet on a work surface, brush lightly with butter, repeat with 2 more sheets. Cut buttered stack into 6 (4 1/2-inch) squares and line each of 6 muffin cups with a square. Repeat to make 6 more. Bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack. Note: these break easily so handle carefully (that´s why there are a couple of extras being made that can be used for dessert cups or filled with vegetables at another meal if they survive, just reheat if needed).
Increase oven temperature to 400°F. While cups are cooling, melt butter for souffle in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux (whisk steadily for 3 minutes), whisk milk into roux in a stream, continue whisking and bring to a boil. Reduce heat and simmer (whisk occasionally) for 5 minutes. Remove from heat and whisk in mustard, yolks, and 1/4 cup Parmigiano-Reggiano until combined, then fold in goat cheese. Beat egg whites in a large bowl with an electric mixer until they hold stiff peaks. 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 cheese. Bake in middle of oven until soufflés are puffed and golden, about 15 minutes.
Make salad while soufflés bake by whisking vinegar, mustard, and salt in a bowl, then adding oil in a slow stream until emulsified. Just before soufflés are ready, toss frisée and radishes in a large bowl with just enough dressing to coat. Mound salad onto 8 plates and sprinkle with chives, make a small nest in center of each and put a soufflé cup on each salad. Serve immediately. Makes 8 servings
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