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1.To prepare souffles: Position rack in lower third of oven; preheat to 400F Coat four 6-ounce (1 cup) ramekins or custard cups with cooking spray.
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Lightly coat with breadcrumbs; shake out excess.
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Put a kettle of water on to boil for the water bath.
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2.Melt butter (or heat olive oil) in a small saucepan over low heat; stir in flour.
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Cook, stirring constantly, for 1 minute.
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Gradually whisk in milk.
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Increase heat to medium-high and cook, whisking constantly, until the mixture boils.
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Reduce heat to low and simmer, whisking constantly, for about 3 minutes.
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Stir in mustard, salt and pepper.
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Remove from the heat.
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The sauce will be very thick.
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3.Whisk egg yolks in a medium bowl until blended.
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Whisk in the sauce until blended.
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Gently stir in goat cheese.
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4.Place egg whites in a large clean bowl.
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Add cream of tartar.
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Beat the whites with an electric mixer on medium speed until soft peaks form; increase speed to high and continue beating until stiff and glossy peaks form.
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Using a rubber spatula, gently fold whites in 3 additions into the cheese sauce until blended.
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5.Spoon the souffle mixture into the prepared ramekins.
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Run a fingertip (or chopstick) around the inside of the rim so the souffles will form a high hat as they puff up.
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Place the ramekins in a baking pan.
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6.Place the baking pan in the oven and carefully add enough boiling water to come halfway up the sides of the ramekins.
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Bake the souffles until puffed and browned, 25 to 30 minutes.
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Remove from the oven and let stand in the water bath for 20 minutes.
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(The souffles can be eaten right out of the oven, if desired, with salad on the side.
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).
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7.Transfer the souffles to a rack and let cool to room temperature; they will shrink.
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Cover and refrigerate (for up to 24 hours) until ready to reheat.
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8.About 40 minutes before serving, position rack in center of oven; preheat to 350F Coat a baking sheet with cooking spray.
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Using a thin spatula, carefully loosen the sides of the souffles.
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Lift them out (they will be surprisingly sturdy) and place, right-side up, on the prepared baking sheet.
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(If any souffle bits stick to a ramekin, loosen with the spatula and press back into place.)
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Bake the souffles until puffed and golden, 20 to 25 minutes.
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9.Meanwhile, to prepare salad & dressing: Rub a large bowl with the cut side of the garlic; discard garlic.
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Add lemon juice, honey, salt and pepper; whisk to blend.
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When the souffles are ready, add salad greens to the bowl and toss to coat with the dressing.
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Divide the salad among 4 plates.
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Sprinkle with goat cheese.
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Using a wide spatula, place a warm souffle in the center of each salad.
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Serve immediately.
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Tips & Notes.
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Make Ahead Tip: Prepare through step 6.
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Cover and refrigerate for up to 24 hours.
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Tip: To bring cold eggs to room temperature quickly:Place in a mixing bowl and set it in a larger bowl of warm water for a few minutes; the eggs will beat to a greater volume.
