Twice Baked Goat Cheese Souffles with Salad

Preheat 375. Butter (6) 3/4 cup ramekins. Crumble goat cheese & separate eggs. Melt butter in saucepan over moderately low heat & whisk in flour. Cook roux, whisking, 3 mins. Whisk in milk. Bring to a boil, whisking constantly. Simmer, whisking occasionally, 3 mins. Remove from heat. Add yolks, mustard, 1 tsp thyme, 2/3 cheese and salt & pepper, whisking until cheese melts. Transfer yolk mix to large bowl. In another large bowl, beat whites with pinch with electric beaters until they hold stiff peaks. Stir 1/4 whites into yolk mix then fold remaining whites & remaining cheese gently. Divide mix among ramekins and arrange in a large roasting pan. Add hot water to pan to reach halfway up ramekins. Bake at 375 until slightly puffed and golden, about 20 mins. Let cool 30 mins (will fall slightly). Increase oven heat to 425. Lightly butter baking sheet. Run thin knife around edges of souffles. Invert ramekins and carefully remove souffles onto baking sheet. (Souffles may be chilled up to 2 days at this point.) Bake souffles at 425 until slightly puffed, about 5 mins. Serve souffles on top of greens tossed with vinaigrette.