goat cheese, sun-dried tomato, and roasted garlic soufflé with salade verte à la vinaigrette

Ingredients For goat cheese, sun-dried tomato, and roasted garlic soufflé with salade verte à la vinaigrette

• SOUFFLé
• 6

  large garlic cloves, flattened
• 1 tsp

  olive oil, extra virgin
• 1 tsp

  salt
• 3/4 tsp

  fresh ground black pepper
• xxx

  nonstick vegetable oil spray
• 4 Tbsp

  plain dry breadcrumbs
• 1 Tbsp

  butter, unsalted
• 2 Tbsp

  ap flour
• 1 1/4 c

  milk
• 1/2 c

  finely chopped, drained, oil-packed sun-dried tomatoes
• 1 1/2 tsp

  chopped fresh thyme
• 4

  large egg yolks
• 4 oz

  mild fresh goat cheese, crumbled (about 1 cup)
• 6

  large egg whites
• 1/8 tsp

  cream of tartar
• SALADE VERTE à LA VINAIGRETTE
• 2 tsp

  sherry vinegar
• 1/4 tsp

  sea salt
• xxx

  fresh ground black pepper
• 1/2 tsp

  dijon mustard
• 1 clove

  garlic - peeled, green germ removed, and minced
• 1/4 c

  quality olive oil, extra virgin
• 8 c

  mixed salad greens, loosely packed), such as escarole, oak-leaf, and romaine, rinsed, patted dry, and torn into bite-size pieces