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

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
View Full Recipe at Eliots Eats