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

Ingredients

• SOUFFLé
• 6 - large garlic cloves, flattened
• 1 teaspoon olive oil, extra virgin
• 1 teaspoon salt
• 3/4 teaspoon fresh ground black pepper
• xxx - nonstick vegetable oil spray
• 4 tablespoons plain dry breadcrumbs
• 1 tablespoon butter, unsalted
• 2 tablespoons ap flour
• 1 1/4 cups milk
• 1/2 cup finely chopped, drained, oil-packed sun-dried tomatoes
• 1 1/2 teaspoons chopped fresh thyme
• 4 - large egg yolks
• 4 ounces mild fresh goat cheese, crumbled (about 1 cup)
• 6 - large egg whites
• 1/8 teaspoon cream of tartar
• SALADE VERTE à LA VINAIGRETTE
• 2 teaspoons sherry vinegar
• 1/4 teaspoon sea salt
• xxx - fresh ground black pepper
• 1/2 teaspoon dijon mustard
• 1 clove garlic - peeled, green germ removed, and minced
• 1/4 cup quality olive oil, extra virgin
• 8 cups mixed salad greens, loosely packed), such as escarole, oak-leaf, and romaine, rinsed, patted dry, and torn into bite-size pieces