Warm Goat-Cheese Timbales

• 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

1. Preheat oven to 350F.
2. Lightly oil ramekins and line bottoms with rounds of wax paper.
3. oil paper.
4. Blend goat cheese and butter in a food processor until smooth.
5. Add remaining timbale ingredients and salt and pepper to taste, then blend well.
6. Pour into ramekins, filling them about three-quarters full.
7. 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.
8. Transfer ramekins to a rack and cool 10 minutes.
9. Whisk together lemon juice and shallot in a large bowl, then let stand 10 minutes.
10. Add oil in a slow stream, whisking until well blended.
11. Season with salt and pepper, then toss with mesclun.
12. Divide salad among individual plates.
13. Run a knife around edge of each timbale to loosen, then invert each onto a salad.
14. Remove paper from timbales and serve.

goat cheese, unsalted butter, eggs, egg whites, parmesan, thyme, lemon juice, shallot, extravirgin olive oil, ramekins

Taken from www.epicurious.com/recipes/food/views/warm-goat-cheese-timbales-104749 (may not work)