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1
Coat the bottom and side 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.
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2
In a small saucepan melt the butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes.
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3
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.
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4
Transfer the mixture to a bowl and let it cool slightly.
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5
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.
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6
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.
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7
Whisk one third of the whites into the cheese mixture and fold in the remaining whites gently but thoroughly.
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8
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 of a preheated 400F.
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9
oven for 20 minutes, or until they are puffed and golden.
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10
Transfer a ramekin to each plate and serve the souffles immediately.
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11
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.
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12
In a bowl toss the watercress and the frisee with the dressing and divide the salad among 8 plates.
