You can make the soufflés 4 hours ahead (keep at room temperature). Put in a 375°F oven for 8 minutes to reheat.

　　Active time: 45 min Start to finish: 1 hr

　　

Ingredients

Makes 8 servings

　　

For phyllo cups

6 (17- by 12-inch) phyllo sheets, thawed if frozen

　　1/2 stick (1/4 cup) unsalted butter, melted

　　

For soufflé filling

2 tablespoons unsalted butter

　　2 tablespoons all-purpose flour

　　3/4 cup whole milk

　　2 teaspoons Dijon mustard

　　2 large eggs, separated

　　finely grated Parmigiano-Reggiano (1/2 cup)

　　5 oz soft mild goat cheese, crumbled (2/3 cup)

　　

For salad

1 1/2 tablespoons cider vinegar

　　1 1/2 teaspoons Dijon mustard

　　1/4 teaspoon salt

　　5 tablespoons extra-virgin olive oil

　　8 oz frisée, torn into bite-size pieces (8 cups)

　　6 radishes, cut into very thin wedges

　　3 tablespoons chopped fresh chives

　　

Special Equipment

a muffin pan with 12 (1/2- or 1/3-cup) muffin cups

　　

Make cups:

Step 1

Preheat oven to 375°F.

　　

Step 2

Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.

　　

Step 3

Cut buttered stack into 6 (4 1/2-inch) squares with a sharp knife, trimming sides as needed. Line each of 6 muffin cups with a square. Make 6 more phyllo cups (4 are extra, in case of breakage) in same manner with remaining pastry sheets and butter.

　　

Step 4

Bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack.

　　

Make filling:

Step 5

Increase oven temperature to 400°F.

　　

Step 6

While cups are cooling, melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bringto a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Remove from heat and whisk in mustard, yolks, and 1/4 cup Parmigiano-Reggiano until combined, then fold in goat cheese. (Cover surface of mixture with wax paper if not using immediately.)

　　

Step 7

Beat egg whites in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.

　　

Step 8

Spoon batter into 8 phyllo cups and sprinkle with remaining Parmigiano-Reggiano. Bake in middle of oven until soufflés are puffed and golden, about 15 minutes.

　　

Make salad while soufflés bake:

Step 9

Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified.

　　

Step 10

Just before soufflés are ready, toss frisée and radishes in a large bowl with just enough dressing to coat. Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each.

　　

Step 11

Place a soufflé cup in each salad and serve immediately.

　　Cooks' notes:

　　• Phyllo cups can be made 1 day ahead and kept in pan, carefully wrapped in plastic wrap, at room temperature. (Extra phyllo cups can be filled with ice cream or fruit for dessert the next day.) • Soufflé filling (without egg whites) can be made 1 day ahead and chilled, covered. Bring to room temperature and stir (to loosen) before proceeding.