Name: Goat Cheese Souffles in Phyllo Cups with Frisée Salad
Yield: Makes 8 servings
Ingredients: 6 (17- by 12-inch) phyllo sheets, thawed if frozen; 1/2 stick (1/4 cup) unsalted butter, melted; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 3/4 cup whole milk; 2 teaspoons Dijon mustard; 2 large eggs, separated; finely grated Parmigiano-Reggiano (1/2 cup); 5 oz soft mild goat cheese, crumbled (2/3 cup); 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; a muffin pan with 12 (1/2- or 1/3-cup) muffin cups

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Goat Cheese Souffles in Phyllo Cups with Frisée SaladAnna Williams

You can make the soufflés 4 hours ahead (keep at room temperature). Put in a 375°F oven for 8 minutes to reheat.

Active time: 45 min Start to finish: 1 hr

Cooks' notes:

• Phyllo cups can be made 1 day ahead and kept in pan, carefully wrapped in plastic wrap, at room temperature. (Extra phyllo cups can be filled with ice cream or fruit for dessert the next day.) • Soufflé filling (without egg whites) can be made 1 day ahead and chilled, covered. Bring to room temperature and stir (to loosen) before proceeding.

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