Ingredients

• 3/4 cup walnuts, toasted lightly, cooled, and chopped fine
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 cup milk
• 4 large eggs, separated, the whites at room temperature
• 1 1/2 cups crumbled mild goat cheese such as Montrachet (about 9 ounces)
• 1 teaspoon fresh thyme leaves or 1/4 teaspoon crumbled dried
• Salt and freshly ground black pepper
• Pinch cream of tartar
• 3 tablespoons Sherry vinegar
• 3/4 teaspoon Dijon-style mustard
• Salt and freshly ground black pepper
• 4 tablespoons walnut oil
• 2 tablespoons olive oil
• 3 to 4 large bunches watercress, rinsed, spun dry, and coarse stems discarded (about 5 cups)
• 5 cups torn frisee (French or Italian curly chicory, available at specialty produce markets), rinsed and spun dry

Instructions

1. To make the souffles: Coat the bottom and sides of each of 8 buttered 1/2-cup ramekins with about 1 tablespoon of the walnuts and arrange the ramekins in a jelly-roll pan. Preheat the oven to 400 degrees F.
2. In a small saucepan melt the butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture over moderate heat, whisking, for 2 minutes, or until it is thick and smooth. Transfer the mixture to a bowl and let it cool slightly.
3. Whisk in the yolks, 1 at a time, the goat cheese, the thyme, and salt and pepper, to taste, and whisk the mixture until it is combined well.
4. In another bowl beat the whites with a pinch of salt until they are frothy, add the cream of tartar, and beat the whites until they just hold stiff peaks. Whisk 1/3 of the whites into the cheese mixture and fold in the remaining whites gently but thoroughly. Divide the souffle mixture among the ramekins, sprinkle each souffle with about 1 1/2 teaspoons of the remaining walnuts, and bake the souffles in the upper third the oven for 20 minutes, or until they are puffed and golden.
5. Transfer a ramekin to each plate and serve the souffles immediately.
6. To make the salad while the souffles are baking: In a bowl, whisk together the vinegar, the mustard, and salt and pepper, to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified.
7. In a bowl toss the watercress and the frisee with the dressing and divide the salad among 8 plates.