Goat Cheese Souffles and Mixed Greens with Raspberr

Name: Goat Cheese Souffles and Mixed Greens with Raspberry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 4-ounce logs soft fresh goat cheese (such as Montrachet); 2/3 cup whole milk; 2 tablespoons (1/4 stick) butter; 3 tablespoons all purpose flour; 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces); 4 large egg yolks; 2 tablespoons chopped fresh chives; 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried; 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried; 1/4 teaspoon ground black pepper; 6 large egg whites; 1/4 teaspoon salt; Mixed Greens with Raspberry Vinaigrette

Servings: persons

2 4-ounce logs soft fresh goat cheese (such as Montrachet)
2/3 cup whole milk
2 tablespoons (1/4 stick) butter
3 tablespoons all purpose flour
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
4 large egg yolks
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/4 teaspoon ground black pepper
6 large egg whites
1/4 teaspoon salt
Mixed Greens with Raspberry Vinaigrette

1
Preheat oven to 350F.
2
Butter six 3/4-cup souffle dishes or custard cups.
3
Cut one 4-ounce goat cheese log into 6 equal rounds.
4
Place 1 round in each prepared dish.
5
Crumble remaining 4-ounce cheese log into large bowl.
6
Bring milk to simmer in small saucepan.
7
Remove from heat.
8
Melt butter in heavy medium saucepan over medium-high heat.
9
Add flour and stir 2 minutes.
10
Gradually whisk in hot milk.
11
Continue cooking until mixture is smooth and resembles thick paste, whisking constantly, about 2 minutes.
12
Pour mixture over crumbled goat cheese in large bowl.
13
Whisk in Parmesan, yolks, herbs and pepper.
14
Cool souffle base to lukewarm.
15
Using electric mixer, beat egg whites with 1/4 teaspoon salt in another large bowl until stiff but not dry.
16
Gently fold 1/4 of egg whites into lukewarm souffle base to lighten.
17
Fold in remaining egg whites.
18
Divide souffle mixture among prepared dishes.
19
Transfer dishes to baking sheet and bake until souffles are puffed and golden brown on top, about 22 minutes.
20
Place souffle dishes on serving plates.
21
Mound Mixed Greens with Raspberry Vinaigrette alongside and serve.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 4-ounce logs soft fresh goat cheese (such as Montrachet), 2/3 cup whole milk, 2 tablespoons (1/4 stick) butter, 3 tablespoons all purpose flour, and more.

Yes, Goat Cheese Souffles and Mixed Greens with Raspberry Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Goat Cheese Souffles and Mixed Greens with Raspberry Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions