Cheese Soufflés with Herb Salad

Ingredients

• Souffles:
• 2 teaspoons unsalted butter, softened
• 8 teaspoons finely grated Parmigiano-Reggiano cheese
• 2 1/2 tablespoons all-purpose flour
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup plus 2 tablespoons 1% low-fat milk
• 2 tablespoons dry white wine
• 1/4 teaspoon kosher salt
• 2 ounces cave-aged Gruyere cheese, shredded (about 1/2 cup)
• 2 large egg yolks
• 4 large egg whites
• Salad:
• 4 teaspoons extra-virgin olive oil
• 4 teaspoons white balsamic vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups baby arugula
• 4 cups mixed herbs (such as Italian parsley, mint, dill, cilantro, tarragon, chives, and basil)

Preparation

1. 1. Preheat oven to 400°.
2. 2. To prepare soufflés, coat each of 4 (1-cup) soufflé dishes evenly with 1/2 teaspoon butter. Sprinkle each soufflé dish with 2 teaspoons Parmigiano-Reggiano cheese, tilting to coat sides and bottom.
3. 3. Combine flour and the next 3 ingredients (through black pepper) in a small saucepan over medium heat. Gradually add milk and white wine, stirring with a whisk until smooth. Cook for 4 minutes or until mixture is thick and bubbly, stirring constantly. Remove from heat. Add salt and Gruyère cheese; stir until cheese melts. Spoon the mixture into a large bowl, and let stand for 5 minutes. Stir in egg yolks.
4. 4. Place egg whites in a large bowl; beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one quarter of egg whites into yolk mixture; gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Place dishes on a baking sheet, and place in 400° oven. Immediately reduce oven temperature to 375°. Bake soufflés at 375° for 17 minutes or until puffy and golden.
5. 5. To prepare salad, combine olive oil, vinegar, salt, and black pepper in a large bowl, stirring well with a whisk. Add arugula and herbs; toss to coat. Serve with soufflés.