04Remove pan from heat and transfer mixture to a bowl. Cool mixture slightly. Whisk cheese, yolks, black pepper, and salt to taste into milk mixture until cheese is melted.
05In a bowl with an electric mixer beat whites until they just hold stiff peaks. Stir one third of whites into cheese mixture to lighten and fold in remaining whites gently but thoroughly.
06Divide soufflé mixture among prepared soufflé dishes or cups and put in a large baking pan just large enough to hold them. Add enough hot water to pan to reach halfway up sides of soufflés dishes or cups and bake soufflés in middle of oven until puffed and golden brown, about 25 minutes. Remove pan from oven and let soufflé dishes or cups stand in pan 15 minutes. (Soufflés will fall.)
07Lightly butter a baking sheet.
08Remove soufflé dishes or cups from pan and run a knife around edge of each dish or cup, carefully lifting edge of each soufflé slightly to help release it from bottom. Invert soufflé onto hand and carefully put, top side up, onto prepared baking sheet. Soufflés may be prepared up to this point 2 days ahead and chilled, covered.
09Increase temperature to 425°F.
10Bake soufflés in middle of oven until puffed slightly and heated through, about 5 minutes.
11Make vinaigrette while soufflés are baking.
12In a bowl toss mesclun with vinaigrette and divide among 6 salad plates. Arrange soufflés among 6 salad plates. Arrange soufflés along side of mesclun and garnish with bell peppers and flowers.
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Not rich — missing servings, total time, or calories.