Soufflé:
2 tbsp. olive oil
4 leeks, white and light green part, cut into ¼ inch dice
1 tsp. chopped thyme
3 tbsp. unsalted butter
3 tbsp. flour
1 cup whole milk
¾ cup heavy cream
3 eggs, seperated
3 oz. gruyere cheese
½ cup grated parmesan
¾ cup breadcrumbs
Vinaigrette:
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
2 tablespoons vegetable oil
1/4 cup extra virgin olive oil
1 teaspoon minced shallot
Salt and pepper to taste
6 cups mixed baby greens
Preheat oven to 450°
Warm the olive oil in a large skillet over high heat. Add the leeks and a pinch of salt, stirring frequently for 5 minutes or until they begin to soften. Reduce heat to medium and continue cooking for 15 minutes or until they begin to turn golden. Add thyme, salt and pepper and cook for 5 minutes longer. Set aside.
Generously butter 8 4 oz. ramekins and coat with bread crumbs. Set aside in the refrigerator.
Pour the milk and cream into a saucepan and heat over high heat until nearly boiling. Over medium heat, melt the butter in a medium saucepan. Once the butter begins to bubble, add the flour and whisk constantly until the mixture is smooth. Add the milk and cream, bring to a boil, stirring until smooth. Stir for 3 to 4 minutes until mixture thickens. Turn off the burner and let stand 1 minute to cool slightly. In a medium bowl, lightly beat the egg yolks. Add the yolks slowly to the milk mixture, then stir in the cheeses. Add the leeks, and season with salt and pepper. Set aside.
For the vinaigrette, in a small bowl, whisk together the vinegar and mustard. Gradually whisk in the oils in a thin, steady stream. Add the shallot. Season with salt and pepper.
In the bowl of a stand mixture, beat the egg whites until stiff peaks form. Fold the egg whites into the yolk cheese mixture a third at a time, until all the egg whites have been added. Fill the ramekins ¾ the way full with the soufflé mixture.
Bake for 8 to 10 minutes or until lightly golden and barely wobbly in the center. Remove from oven and serve alongside salad.
With 3 to 4 minutes left in the soufflé baking time, place the greens in a large mixing bowl, season with salt and pepper and add half of the vinaigrette. Toss to coat, adding more vinaigrette as necessary. To plate, mound a handful of greens on each of 8 plates, place the fallen soufflé on top and serve.
Serves 8.
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