Warm Goat-Cheese Timbales

Ingredients

• 4 large egg whites 
• 4 large eggs 
• 2 teaspoons thyme sprigs fresh chopped
• 0.5 pound goat cheese soft
• 1 tablespoon juice of lemon fresh
• 6 cups the salad 
• 3 tablespoons olive oil extra virgin extra-virgin
• 2 tablespoons parmesan freshly grated
• 1 tablespoon shallots finely chopped
• 0.3 cup butter unsalted softened

Equipment

• food processor
• bowl
• oven
• knife
• whisk
• ramekin
• wax paper

Directions

1. Preheat oven to 350°F. Lightly oil ramekins and line bottoms with rounds of wax paper. oil paper.
2. Blend goat cheese and butter in a food processor until smooth.
3. Add remaining timbale ingredients and salt and pepper to taste, then blend well.
4. Pour into ramekins, filling them about three-quarters full.
5. Bake timbales in a water bath in middle of oven until pale golden and slightly puffed and a knife inserted in centers comes out clean, 25 to 30 minutes.
6. Transfer ramekins to a rack and cool 10 minutes.
7. Whisk together lemon juice and shallot in a large bowl, then let stand 10 minutes.
8. Add oil in a slow stream, whisking until well blended. Season with salt and pepper, then toss with mesclun. Divide salad among individual plates.
9. Run a knife around edge of each timbale to loosen, then invert each onto a salad.
10. Remove paper from timbales and serve.