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1
Preheat oven to 350F.
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2
and generously butter six 1/2-cup souffle dishes or custard cups.
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3
In a small bowl stir together walnuts and 1/2 tablespoon flour.
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4
Coat souffle dishes or custard cups with walnut mixture, knocking out excess.
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5
In a small heavy saucepan melt butter over moderately low heat and whisk in remaining 3 1/2 tablespoons flour.
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6
Cook roux, whisking constantly, 3 minutes and add milk in a stream, whisking.
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7
Bring mixture to a boil over moderate heat, whisking, and cook until thickened, about 30 seconds.
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8
Remove pan from heat and transfer mixture to a bowl.
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Cool mixture slightly.
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10
Whisk cheese, yolks, black pepper, and salt to taste into milk mixture until cheese is melted.
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11
In a bowl with an electric mixer beat whites until they just hold stiff peaks.
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12
Stir one third of whites into cheese mixture to lighten and fold in remaining whites gently but thoroughly.
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13
Divide souffle mixture among prepared souffle dishes or cups and put in a large baking pan just large enough to hold them.
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Add enough hot water to pan to reach halfway up sides of souffles dishes or cups and bake souffles in middle of oven until puffed and golden brown, about 25 minutes.
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15
Remove pan from oven and let souffle dishes or cups stand in pan 15 minutes.
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16
(Souffles will fall.)
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17
Lightly butter a baking sheet.
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18
Remove souffle dishes or cups from pan and run a knife around edge of each dish or cup, carefully lifting edge of each souffle slightly to help release it from bottom.
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19
Invert souffle onto hand and carefully put, top side up, onto prepared baking sheet.
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20
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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22
Bake souffles in middle of oven until puffed slightly and heated through, about 5 minutes.
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23
Make vinaigrette while souffles are baking.
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24
In a bowl toss mesclun with vinaigrette and divide among 6 salad plates.
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25
Arrange souffles among 6 salad plates.
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26
Arrange souffles along side of mesclun and garnish with bell peppers and flowers.
