• ¼ cup (60ml) breadcrumbs
• 100g butter, plus extra for buttering the ramekins
• 100g plain flour
• 600ml milk
• 2 tbsp (30ml) grated parmesan
• 1 tbsp (15ml) Dijon mustard
• 4 large eggs, separated
• 200g blue cheese, crumbled
• 100g walnuts
• 100g figs, quartered
• 220g endive, broken into leaves
• 2 tbsp (30ml) white balsamic vinegar
• 2 tsp (10ml) Dijon mustard
• ⅓ cup (80ml) olive oil
• Salt and milled pepper
- Preheat oven to 200°C.
- Butter ramekins, and coat with breadcrumbs. Shake off any excess breadcrumbs.
- Make a roux with the flour and butter, and whisk in the milk, a third at a time. Whisk until the sauce is smooth and glossy, and cook for 2 more minutes. Remove from heat, and whisk in egg yolks, one at a time. Crumble in blue cheese, and mix until well combined.
- Beat the egg whites, until soft peaks form.
- Fold a third of the egg whites into the sauce, and then gently fold in the rest until the mix-ture is smooth and creamy. Spoon the mixture into ramekins, and smooth the tops. If it is very thick, then create a shallow indentation with your fingers around the edges of each ramekin.
- Place the ramekins in a roasting dish, and pour in enough boiling water to reach 1cm up the sides of the ramekins. Bake for 20 minutes, rest for 5 minutes and then remove from ramekins. When cooled, refrigerate for about 1 hour.
- Place soufflés on a baking sheet lined and greased with baking paper.
- When you are ready to serve, add a splash of cream and bake for 8-10 minutes.
- Toast walnuts in a dry pan.
- Place dressing ingredients in a jar, and shake to mix and emulsify.
- Toss all salad ingredients together, and drizzle with dressing.