- 1/2 pound 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 ounces mesclun (6 cups)
- Special equipment: 6 (5-ounce) ramekins
- Preheat oven to 350°F. 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.
- 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.