Makes 24 hors d’oeuvres
For the phyllo cups:
3 (17- by 12-inch) phyllo sheets
4 tablespoons unsalted butter, melted
For the soufflé filling:
2 tablespoons unsalted butter
2 tablespoons all purpose flour
3/4 cup whole milk
2 teaspoons Dijon mustard
2 large eggs, separated
1 ounce finely grated Parmigiano-Reggiano
5 ounces soft mild (local) goat cheese, crumbled
For the praline:
2/3 cup pecans, coarsely chopped
1 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 cup plus 2 tablespoons sugar
For the salad:
1 1/2 tablespoons sherry vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
4 to 5 tablespoons extra virgin olive oil
3 radishes, julienned
1/2 cup microgreens
Make the phyllo cups: Preheat the oven to 375°F. Cover the 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. Top with 2 more sheets of phyllo, brushing each with butter.
Cut the buttered stack into 24 2 1/2 x 2 1/2 -inch squares. Line each of 24 mini muffin tin hollows with a square. Bake the phyllo cups in the middle of the oven until golden, about 8 minutes, then cool completely in the muffin tins on a rack.
Make the filling: Increase the oven temperature to 400°F. Melt the butter in a small saucepan over moderately low heat, then whisk in the flour. Cook the roux, whisking 3 minutes. Add the milk in a stream, whisking, and bring to a boil, whisking. Reduce the heat and simmer, whisking occasionally, 5 minutes. Remove from heat and whisk in the mustard, the yolks, and half the Parmigiano-Reggiano until combined, then stir in the goat cheese.
Beat the egg whites in a large bowl with an electric mixer until they hold soft peaks. Stir one third of the whites into the sauce to lighten, then fold in the remaining whites gently but thoroughly.
Spoon the batter into the phyllo cups and sprinkle with the remaining Parmigiano-Reggiano. Bake in middle of the oven until the soufflés are puffed and golden, about 15 minutes.
Make the praline: Lightly oil a large baking sheet. Toss the pecans with the salt and cayenne in a bowl. Place the sugar in a heavy skillet or saucepan and cook over medium heat, stirring gently, until the sugar starts to melt. Stop stirring and continue cooking, swirling the skillet or pan often, until the sugar cooks to a dark golden caramel. Add the pecan mixture and carefully stir to coat the nuts with caramel. Pour onto the baking sheet and spread evenly with a knife. Cool completely. Crack the praline into pieces, then finely chop on a cutting board.
Make the salad: In a bowl, whisk together the vinegar, mustard and salt, whisking until the salt is dissolved. Add oil in a stream, whisking. Taste and season with salt and pepper to taste. Combine radishes and greens in a large bowl, add dressing and toss well.
To serve: Top each mini soufflé with some of the salad and a sprinkling of the praline.
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