Goat’s cheese soufflé with beetroot and walnut salad - Horfield and District Allotments

Ingredients

• 6 medium eggs
• 55g strong Cheddar cheese
• 55g Gruyère cheese
• 110g goat’s cheese
• 425ml whole milk
• A slice of onion
• A bay leaf
• 85g of butter
• 85g plain flour
• 1 tbsp Dijon mustard
• Salt, pepper, cayenne pepper and nutmeg
• 2 fresh beetroot (or more if they are small)
• 2-3 sprigs of thyme
• 1 clove of garlic
• 55g walnuts
• 125g mixed salad leaves
• A few snipped chives
• 1 dsp Dijon mustard
• 1 dsp wholegrain Dijon mustard
• 1 dsp finely chopped shallots
• 1 tsp caster sugar
• 50ml red wine vinegar
• 150ml sunflower oil
• 150ml olive oil
• Salt and freshly ground black pepper
• A little aged balsamic vinegar