Raspberry Fennel Vinaigrette over Pistachio Crusted Chevre and Beet Souffle

Name: Raspberry Fennel Vinaigrette over Pistachio Crusted Chevre and Beet Souffle
Ingredients: Raspberry Fennel Vinaigrette 3 cups; 1/2 cup red wine vinegar; 1/4 cupgood quality Raspberry vinegar; 1 Tablespoon dijon (I prefer Grey Poupon); 1/2 Tablespoon dark brown sugar; 1/2 Tablespoon minced garlic; kosher salt; fresh coarsely ground black pepper; 2 teaspoons toasted fennel seed, coarsely ground; 2 cup canola oil or 1 cup canola and 1 cup walnut oil; 1/2 cup + 2 Tablespoons raspberries, frozen or fresh; Pistachio Crusted Beet,Fennel and Chevre Souffle; and Plating; 8-10 Tablespoons very soft unsalted butter; 3/4 -1 cup finely chopped (not powdery) pistachios; 3-6 ounces beets, peeled and steamed or roasted til tender, and sliced paper thin with mandoline or 1 mm food processor slicing blade; oil if roasting beets; 2-3 teaspoons toasted fennel seeds, ground; 2 Tablespoons unsalted butter; 2 tablespoons White Whole Wheat flour; 2/3 cup whole milk; 6 ounces plain unherbed chevre (Montrachet and Boucheron[rind too] work well); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 large egg yolks, whisked briefly; 4 large egg whites; For Plating:; 6 Tablespoons chopped pistachios to coat souffle; 2-3 ounces mesclun greens or 6 loose cup shaped leaves of Boston lettuce; paper thin oval curls of fennel bulb; whole pistachios for garnish