75 g (3 oz) crustless sourdough bread, cut into chunks
250 ml (8 fl oz) milk
150 g (5 oz) blue cheese
50 g (2 oz) butter, softened, plus extra for greasing
4 eggs, separated
1 tablespoon white wine vinegar
3 tablespoons olive oil
1 teaspoon walnut oil
1 red apple, cored and thinly sliced
handful of rocket leaves
salt and pepper
Put the bread in a bowl and pour over the milk. Leave for 5 minutes, then squeeze any excess milk from the bread. Transfer the bread to a food processor with the cheese, butter and egg yolks and process until smooth. Season to taste. Whisk the egg whites until stiff peaks form. Stir a large spoonful into the cheese mixture, then carefully fold in the remainder, half at a time.
Spoon the mixture into 6 well-buttered ramekins, each holding 150 ml (1/4 pint), and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–15 minutes until puffed and golden.
Meanwhile, whisk together the white wine vinegar, olive oil and walnut oil and season to taste. Toss together with the apple and rocket leaves and serve alongside the soufflés.