Bleu Cheese Soufflé

Butter and flour 24 (4-ounce) ramekins. In large saucepan over medium heat, melt butter. Stir in flour; cook about 5 minutes, stirring frequently. Slowly whisk in milk; cook about 10 minutes or until thick, whisking frequently. Transfer to bowl of electric mixer. With whisk attachment on low speed, mix in blue cheese. Cool slightly; add egg yolks, one at a time, on high speed. Season with salt and pepper. Cool completely. Whisk egg whites to soft peaks; fold into cheese mixture. Fill ramekins to the top with cheese mixture. Bake in a water bath in 300°F oven for 40 minutes or until lightly browned on top. Cool; unmold onto buttered parchment paper, browned side up. Refrigerate.

For each serving, to order, place 2 tablespoons cream and 1 soufflé, browned side up, in small sauté pan. Bring cream to a boil; place pan in 375°F oven 8 minutes or until soufflé has absorbed most of the cream. Transfer soufflé to center of plate. Toss 1 cup salad mix with 4 teaspoons vinaigrette; season with salt and pepper. Arrange salad around soufflé; garnish with 4 teaspoons blue cheese and a few cherries and walnuts.

To make Sun-Dried Cherry Vinaigrette, in stainless steel saucepan, bring 1 cup sun-dried cherries, 1 cup apple cider and 1 cup balsamic vinegar to a boil over high heat. Drain and reserve liquid; coarsely chop half the cherries and reserve remaining cherries for plating. Mix together 1/2 cup minced red onion, 2 teaspoons minced garlic and 1/4 teaspoon dry mustard. Add chopped cherries, 1/2 cup cooking liquid, 1/2 cup coarsely chopped basil, 1/2 cup coarsely chopped Italian parsley, 1/2 cup olive oil, the juice and finely chopped zest of 2 lemons, 1 teaspoon kosher salt and 1 teaspoon black pepper. Let stand at room temperature 30 minutes to develop the flavors; taste and adjust seasoning. Do not refrigerate. (Yield: 2 cups)

Recipe developed by Chef Erica Holland-Toll