Spinach Goat Cheese Souffle

Spinach Goat Cheese Souffle with sauteed mushrooms, Mixed Greens and White Orange Vinaigrette

Serves 2-3
this is not a recipe you should attempt if you are unfamiliar with these techniques. A simpler souffle should be attempted first.
1 handful spinach
2 Tbs butter, plus some for greasing ramikans
2 Tbs flour
2/3 cup whole milk
7oz. goat cheese, crumbeled
2 egg yolks
4 egg whites
1/8th tsp cream of tartar
red pepper, brunoise
sauteed mushrooms
mixed greens
1 head frisee
white orange champagne vinaigrette
Preheat oven to 350 degrees F. Whisk egg whites and cream of tartar together until soft peaks form.
Heat the butter in a small saucepan over medium heat. Add the flour and cook just until the first signs of color start to appear. Slowly whisk in the milk, making sure there are no lumps. Bring to a boil, until thickened.
In a food processor, puree the spinach until smooth. Stir the spinach mixture in with the bechamel. Strain through a fine mesh sieve.
Reduce heat to a simmer. Remove from heat and add 5oz. of goat cheese, whisking until melted.
Slowly whisk the egg yolks into the bechamel sauce. Generously butter 6 (8oz.) ramekins. Place in a 9x13 baking dish.
Fold half of the egg whites into the souffle base. Then fold in the rest of the souffle base. Spoon mixture into the ramekins. Bake about 20 minutes until puffed and golden brown on the outside. serve immediately.
To Serve:
toss the mixed green and frisee with the vinaigrette.
Place 2-3 pieces of frisee on the center of the plate. Remove the souffle from the ramekin and place on top of the frisee. Place a small amount of tossed salad next to the souffle. Sprinkle with red pepper brunoise. Serve immediately.
For the Sauteed Mushrooms:
6 large shiitake mushrooms
1 medium bunch oyster mushrooms
2 Tbs clarified butter
1/4 cup heavy whipping cream
salt and pepper
Heat the butter in a medium skillet over medium high heat. Cook mushrooms until a slight crust forms on each side of the slices.
Add heavy cream, cook just until slightly thickened. Pour over goat cheese souffle to finish.

For the White Orange Champagne Vinaigrette:
1 large white orange
1/2 cup dry champagne
1 1/2 tsp white wine vinegar
3 Tbs grapeseed oil
1 Tbs shallot, finely chopped
salt and pepper
Using a peeler peel off 1/4 of the orange peel - just the peel, not the white part. Then, peel the orange so no white is showing.
With a sharp knife, cut 6 slices out of the peeled orange. Juice the rest into a small container.
combine the orange juice, orange peel and champagne in a small saucepan. Reduce to a thick consistency. Mixture should be very sweet and slightly bitter. Allow to cool.
Mix the orange-champagne syrup and vinegar. Taste, and add more vinegar if necessary.
In a small container with a tight fitting lid, combine the champagne-orange vinegar, shallot, salt pepper and oil. Shake until thoroughly emulsified. Serve immediately over greens.