Warm Goat-Cheese Timbales
1/2 lb mild soft goat cheese
1/2 stick (1/4 cup) unsalted butter, softened
4 large eggs
4 large egg whites
2 tablespoons freshly grated parmesan
2 teaspoons chopped fresh thyme
1 tablespoon fresh lemon juice
1 tablespoon finely chopped shallot
3 tablespoons extra-virgin olive oil
3 oz mesclun (6 cups)
Special equipment: 6 (5-oz) ramekins
Make timbales: Preheat oven to 350F. Lightly oil ramekins and line bottoms with rounds of wax paper. oil paper.
Blend goat cheese and butter in a food processor until smooth. Add remaining timbale ingredients and salt and pepper to taste, then blend well. Pour into ramekins, filling them about three-quarters full.
Bake timbales in a water bath in middle of oven until pale golden and slightly puffed and a knife inserted in centers comes out clean, 25 to 30 minutes. Transfer ramekins to a rack and cool 10 minutes.
Prepare salad: Whisk together lemon juice and shallot in a large bowl, then let stand 10 minutes. Add oil in a slow stream, whisking until well blended. Season with salt and pepper, then toss with mesclun. Divide salad among individual plates.
Run a knife around edge of each timbale to loosen, then invert each onto a salad. Remove paper from timbales and serve.
Makes 6 (first-course) servings.
Photo: Romulo Yanes