Cheddar & Walnut Souffles On Arugula With Pear Dressing

Step 1: /4 cup finely chopped dried pears or dried cranberries

Step 2: To make the dressing, in a small saucepan over medium-high, combine the pear and vinegar. Bring to a boil and simmer until the liquid is reduced by half. Transfer the pear mixture to a blender, add the honey, salt and pepper, then blend until smooth. With the motor running, add the oil in a thin stream. Set aside.

Step 3: To make the souffles, heat the oven to 375 degrees. Use a bit of the extra butter to coat the insides of six 6-ounce ramekins. Sprinkle each ramekin with a bit of the ground walnuts, swirling it to coat evenly. Discard any excess.

Step 4: In a small saucepan over low heat, melt the 3 tablespoons of butter. Whisk in flour and cook the mixture, whisking, for 3 minutes. Add the milk in a stream, whisking, then bring the mixture to a boil and simmer for 3 minutes, whisking occasionally. Add the cheese and stir until the cheese is melted.

Step 5: Remove the pan from the heat and whisk in the cayenne, Dijon, salt and egg yolks. Transfer the mixture to a large bowl and let cool to room temperature.

Step 6: In a large bowl, use an electric mixer to beat the egg whites with the cream of tartar and a pinch of salt until they form soft peaks. Stir a quarter of the whites into the yolk mixture to lighten it, then fold in the remaining whites gently but thoroughly.

Step 7: Divide the souffle mixture among the ramekins, then place the ramekins on a rimmed baking sheet. Bake the souffles on the oven’s middle shelf until puffed and golden brown, about 20 minutes.

Step 8: To serve, in a bowl toss the arugula and dried fruit with some of the dressing. Divide the arugula between 6 serving plates, making a hole in the center of each for the souffles. Run a knife around the edge of each souffle to loosen it, then gently invert it onto a towel and re-invert it into the middle of each salad. Serve immediately.