Warm Goat-Cheese Timbales

PreparationMake timbales: 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. Prepare salad: 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.

PreparationMake timbales: 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. Prepare salad: 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.