Goat cheese soufflés in phyllo cups | epicuriantime.com

Ingredients

• For phyllo cups
• 6 (17- by 12-inch) phyllo sheets, thawed if frozen
• 1/2 stick (1/4 cup) unsalted butter, melted
• For soufflé filling
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3/4 cup whole milk
• 2 teaspoons Dijon mustard
• 2 large eggs, separated
• 1/2 cup grated Parmesan
• 5 ounces soft mild goat cheese, crumbled (2/3 cup)
• 1/4 teaspoon cream of tartar
• For salad
• 1 1/2 tablespoons wine vinegar
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 5 tablespoons extra-virgin olive oil
• 8 ounces mache
• 3 endives, cut across into thin slices
• 3 tablespoons chopped fresh chives
• recipeIngredient ends