Twice-Baked Goat's Cheese Soufflé with Fennel Salad

Ingredients

• 40 gm melted butter, plus extra for brushing
• 40 gm plain flour
• 250 ml milk, warmed (1 cup)
• 60 gm goat’s curd (see note)
• 20 gm finely grated parmesan (¼ cup)
• 1 tbsp each of finely chopped flat-leaf parsley and chives
• 3 eggs (70gm each), separated
• 1 eggwhite (from a 70gm egg)
• Goat’s cheese sauce
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• 500 ml pouring cream (2 cups)
• 80 gm goat’s curd
• 1 tbsp finely grated parmesan
• Fennel and calendula salad
• 1 fennel bulb, thinly shaved horizontally
• 1 punnet lamb’s lettuce (mâche), trimmed
• 2 calendula flowers, petals only (see note)
• ½ lemon, juice only
• 1 tbsp extra-virgin olive oil