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Ingredientes
- 3 T. butter plus extra for coating ramekins
- 1 c. of breadcrumbs (make from day old bread in blender)
- 3 T. cake flour (preferred because is lighter than all-purpose flour)
- 1 c. milk
- 10 oz. soft goat cheese, divided
- 1 c. farm fresh egg whites (about 7 large eggs)
- 1/4 c. extra-virgin olive oil
- 1 T. minced shallot
- 2 T. Champagne vinegar
- 1/4 t. kosher or sea salt
- 1/4 t. freshly ground black pepper
- 1 large head of butter leaf lettuce (aka Boston), red leaf, or a mixture, torn into bite-size pieces
- 1 c. fresh flat-leaf parsley leaves
- 1/2 c. fresh cilantro leaves
- 1/2 c. fresh chives, about 1/2 inch long
- 10-15 cherry tomatoes halved (or if in a bind, use 1 medium tomato)
- Chocolate Strawberry Pound Cake by Kim from Liv Life
- Halibut and Spinach en Papillote by Liz from That Skinny Chick Can Bake
View Full Recipe at Eliots Eats
