Blue Cheese Soufflé With Walnut Celery Salad

Name: Blue Cheese Soufflé With Walnut Celery Salad
Ingredients: Soufflé; 60 gm butter, plus extra for greasing; 20 gm finely grated parmesan, plus extra for mould; 1 golden shallot, finely chopped; 35 gm plain flour; 250 ml hot milk (1 cup); 2 tsp Dijon mustard; 4 egg yolks; 75 gm blue cheese, such as Saint Agur or Bleu d’Auvergne, coarsely crumbled; 5 eggwhites; Walnut and celery salad; 1 clove garlic, halved; 20 ml tarragon vinegar (1 tbsp); 60 ml walnut oil (¼ cup); 2 stalks of celery, finely shaved lengthways and placed in iced water; 1 celery heart, finely shaved; 70 gm walnut halves, toasted

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Australian Gourmet Traveller savoury breakfast recipe for blue cheese soufflé with walnut and celery salad

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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