Goat Cheese And Walnut Souffles With Watercress And Frisée Salad

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
487
FAT
96%
CHOL
70%
SOD
30%

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Ingredients for 8 servings

3/4 cup walnuts, toasted lightly, cooled, and chopped fine

3 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 6 ounces)

1 teaspoon fresh thyme leaves or 1/4 teaspoon crumbled dried

a pinch of cream of tartar

3 tablespoons Sherry vinegar

3/4 teaspoon Dijon-style mustard

4 tablespoons walnut oil

2 tablespoons olive oil

2 large bunches of watercress, rinsed, spun dry, and coarse stems discarded (about 5 cups)

5 cups torn frisée (French or Italian curly chicory, available at specialty produce markets), rinsed and spun dry

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