Cheese Soufflés with Herb Salad

Ingredients

• 4 cups baby arugula 
• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons wine dry white
• 4 large egg whites 
• 2 large egg yolk 
• 2.5 tablespoons flour all-purpose
• 0.1 teaspoon ground pepper red
• 0.5 cup gruyere cheese shredded
• 4 cups flat parsley mixed italian (such as parsley, mint, dill, cilantro, tarragon, chives, and basil)
• 0.3 teaspoon kosher salt 
• 0.5 cup milk 1% low-fat
• 0.1 teaspoon nutmeg freshly grated
• 4 teaspoons olive oil extra virgin extra-virgin
• 8 teaspoons parmesan finely grated
• 2 teaspoons butter unsalted softened
• 4 teaspoons balsamic vinegar white

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• blender

Directions

1. Preheat oven to 40
2. To prepare souffls, coat each of 4 (1-cup) souffl dishes evenly with 1/2 teaspoon butter.
3. Sprinkle each souffl dish with 2 teaspoons Parmigiano-Reggiano cheese, tilting to coat sides and bottom.
4. 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.
5. Remove from heat.
6. Add salt and Gruyre cheese; stir until cheese melts. Spoon the mixture into a large bowl, and let stand for 5 minutes. Stir in egg yolks.
7. 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.
8. Place dishes on a baking sheet, and place in 400 oven. Immediately reduce oven temperature to 37
9. Bake souffls at 375 for 17 minutes or until puffy and golden.
10. To prepare salad, combine olive oil, vinegar, salt, and black pepper in a large bowl, stirring well with a whisk.
11. Add arugula and herbs; toss to coat.
12. Serve with souffls.