Cheese Soufflé and Salad with Pecans and Pomegranate

Ingredients

• butter (for the ramekins)
• 1 clove garlic
• 4 eggs
• 80 g Butter
• Nutmeg (freshly grated)
• 150 g freshly grated cheese (e.g., Emmental, Gruyère)
• 4 tbsp heavy cream
• 2 tbsp crème fraîche
• 2 tbsp flour
• Salt
• 150 g mixed salad greens (your choice)
• 120 g pecans
• 1 Pomegranate
• 1 tbsp Lemon Juice
• 4 tbsp olive oil
• pepper (ground)

Instructions

1. 1.

   Brush fireproof ramekins with butter. Preheat the oven to 200°C (400°F) with fan and top heat.

2. 2.

   Separate the eggs. Peel and press the garlic. Whisk the butter with the yolks, garlic, and nutmeg until frothy. Fold in grated cheese, cream, and crème fraîche. Then fold in beaten egg whites and flour. Season with a pinch of salt. Pour the mixture into ramekins and bake for about 15 minutes until golden brown.

3. 3.

   Meanwhile wash, dry, and trim the salad greens.

4. 4.

   Toast the pecans in a hot pan without oil until fragrant, then remove and let cool.

5. 5.

   Halve the pomegranate, press the rind outward to release seeds, removing white membranes and catching the juice.

6. 6.

   Mix the juice with lemon juice and olive oil; season with salt, pepper, and a pinch of sugar.

7. 7.

   Arrange salad on plates, sprinkle with pecans and pomegranate seeds, drizzle with vinaigrette. Remove soufflés from oven and serve alongside the salad.