Give these luscious, savory soufflés a try and learn just how versatile (and easy!) making soufflés can be.
 
These soufflés come together in a snap with the help of your Viking stand mixer and their main advantage is that they can be made up to a day ahead.
 
Served alongside some crisp spring greens tossed with a simple honey-mustard vinaigrette.

Cool Baby Greens with Warm Goat Cheese Soufflés
 
For the Soufflés:

• 4 tablespoons butter, at room temperature, plus additional butter for greasing the ramekins
• 1/2 cup toasted walnuts or pecans, cooled and finely chopped
• 1/4 cup all-purpose flour
• 1 1/4 cups half and half or whole milk
• 6 ounces soft goat cheese, crumbled, divided
• Sea salt and freshly ground black pepper
• 4 large eggs, separated
• 2 egg yolks

 
Preheat oven to 350. Rub the inside of 8 4-ounce ramekins with butter. Coat the inside of each ramekin with 1 tablespoon of the walnuts. Tap out excess and set aside.
 
Melt the butter in a large saucepan over medium heat. Add flour and cook 2 minutes, whisking constantly. Gradually whisk in the half and half or milk. Simmer until very thick, stirring constantly, about 5 minutes. Add half of goat cheese and whisk until melted and smooth. Season to taste with salt and pepper.
 
Whisk egg yolks in medium bowl to blend. Gradually whisk in the soufflé base. Cool 5 minutes.
 
Beat whites in the bowl of a stand mixer fitted with a whisk or in a large bowl with an electric mixer until stiff peaks just begin to form. Mix a quarter of the whites into soufflé base to lighten. Fold in remaining whites. Fold in remaining goat cheese and divide the mixture among prepared ramekins.
 
Place the ramekins in a 9-by-13-inch baking pan. Add enough hot water to pan to come halfway up sides of dishes. Bake until puffed and softly set in center, about 20 minutes.
 
Serve soufflés immediately in their ramekins. Or cool soufflés in the ramekins in water for 5 minutes. Remove soufflés from water and run small sharp knife around sides to loosen. Turn out onto a buttered baking sheet and let cool completely. Refrigerate, loosely covered in plastic wrap, for up to 1 day. Reheat soufflés in 425-degree oven until heated through, about 5 minutes.
 
For the Cool Baby Greens:
 

• 1 5-ounce bag spring salad greens
• 1 5-ounce bag baby Arugula
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon minced garlic, about 1 large clove garlic
• 1/4 cup red wine vinegar
• 1/2 cup walnut oil
• Salt and freshly ground pepper

 
Toss the salad greens together in a large bowl. Combine the mustard, honey, garlic and vinegar in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Add some of the vinaigrette to the greens and toss. Taste and add more salt, pepper or vinaigrette as needed.
 
Makes 8 servings.