Goat Cheese Souffles in Phyllo Cups with Frisee Salad | La Cucina Grandinetti

Ingredients

• 6 (17- by 12-inch) phyllo sheets, thawed if frozen
• 1/2 stick (1/4 cup) unsalted butter, melted
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3/4 cup whole milk
• 2 teaspoons Dijon mustard
• 2 large eggs, separated
• finely grated Parmigiano-Reggiano (1/2 cup)
• 5 ounces soft mild goat cheese, crumbled (2/3 cup)
• 1 1/2 tablespoons cider vinegar
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 5 tablespoons extra-virgin olive oil
• 8 oz frisée, torn into bite-size pieces (8 cups)
• 6 radishes, cut into very thin wedges
• 3 tablespoons chopped fresh chives