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Make souffles:Preheat oven to 350F.
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and generously butter six 1/2-c. souffle dishes or possibly custard c..
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In a small bowl stir together walnuts and 1/2 Tbsp.
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flour.
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Coat souffle dishes or possibly custard c. with walnut mix, knocking out excess.
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In a small heavy saucepan heat butter over moderately low heat and whisk in remaining 3 1/2 Tbsp.
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flour.
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Cook roux, whisking constantly, 3 min and add in lowfat milk in a stream, whisking.
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Bring mix to a boil over moderate heat, whisking, and cook till thickened, about 30 seconds.
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Remove pan from heat and transfer mix to a bowl.
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Cold mix slightly.
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Whisk cheese, yolks, black pepper, and salt to taste into lowfat milk mix till cheese is melted.
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In a bowl with an electric mixer beat whites till they just hold stiff peaks.
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Stir one third of whites into cheese mix to lighten and mix in remaining whites gently but thoroughly.
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Divide souffle mix among prepared souffle dishes or possibly c. and put in a large baking pan just large sufficient to hold them.
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Add in sufficient warm water to pan to reach halfway up sides of souffles dishes or possibly c. and bake souffles in middle of oven till puffed and golden, about 25 min.
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Remove pan from oven and let souffle dishes or possibly c. stand in pan 15 min.
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(Souffles will fall.)
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Lightly butter a baking sheet.
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Remove souffle dishes or possibly c. from pan and run a knife around edge of each dish or possibly c., carefully lifting edge of each souffle slightly to help release it from bottom.
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Invert souffle onto hand and carefully put, top side up, onto prepared baking sheet.
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Souffles may be prepared up to this point 2 days ahead and chilled, covered.
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Increase temperature to 425F.
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Bake souffles in middle of oven till puffed slightly and heated through, about 5 min.
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Make vinaigrette while souffles are baking.
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In a bowl toss mesclun with vinaigrette and divide among 6 salad plates.
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Arrange souffles among 6 salad plates.
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Arrange souffles along side of mesclun and garnish with bell peppers and flowers.
