Twice-cooked goats’ cheese soufflés with apple and walnut salad | Sainsbury`s Magazine

Ingredients

• 2 tbsp extra-virgin olive oil
• 3 tbsp dried fine breadcrumbs
• 2 x 150g Chavroux La Bûche goats’ cheese
• 60g butter
• 75g plain flour
• 1⁄2 tsp Dijon mustard
• 500ml whole milk
• 50g Parmesan, finely grated
• 4 large eggs, separated
• 1 crisp apple, cored
• 30g toasted walnuts, chopped
• 50g rocket
• 2 tbsp walnut oil
• 1 tbsp cider vinegar
• 1 tsp chopped tarragon