Cabrales Cheese Souffles with Endive and Asian Pear Salad

• 2 tablespoons (1/4 stick) unsalted butter
• 1/4 cup all purpose flour
• 1 cup whole milk
• 6 ounces Cabrales or Maytag blue cheese, crumbled (about 3/4 cup packed)
• 3 large eggs, separated
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon coarse kosher salt
• Endive and Asian Pear Salad

1. Preheat oven to 350F.
2. Butter six 3/4-cup souffle dishes or custard cups.
3. Dust with flour; shake out excess.
4. Place dishes in roasting pan.
5. Melt 2 tablespoons butter in medium saucepan over medium heat.
6. Add 1/4 cup flour; whisk 1 minute.
7. Gradually add milk and whisk until mixture is thick and smooth, about 2 minutes.
8. Remove from heat.
9. Add cheese and whisk until melted and smooth.
10. Whisk in egg yolks, pepper, and kosher salt.
11. Cool souffle base 15 minutes.
12. Using electric mixer, beat egg whites in medium bowl until stiff but not dry.
13. Fold whites into souffle base in 2 additions (mixture will be runny).
14. Divide souffle among prepared dishes.
15. Pour enough hot water into roasting pan to come halfway up sides of dishes.
16. Bake until souffles are slightly puffed and golden on top, about 35 minutes (souffles may not rise above rim of dishes).
17. (Can be prepared 2 hours ahead.
18. Remove souffles from water bath; let stand at room temperature.
19. Place souffle dishes on baking sheet and rewarm in 350F oven 10 minutes.)
20. Divide Endive and Asian Pear Salad among 6 plates.
21. Place 1 souffle dish alongside salad on each plate and serve.

butter, flour, milk, cabrales, eggs, ground black pepper, coarse kosher salt, endive

Taken from www.epicurious.com/recipes/food/views/cabrales-cheese-souffles-with-endive-and-asian-pear-salad-109055 (may not work)