1. Preheat the oven to 350°F (180°C). Lightly butter 4 timbale molds. Melt 1 tbsp butter in a saucepan over low heat. Add the onion and garlic, cover, and cook for about 10 minutes, or until translucent but not browned.

2. Add the half-and-half, and bring to a simmer. Remove from the heat, add the goat cheese, and stir until melted.

3. In another saucepan, melt the remaining 2 tbsp butter over medium heat. Add the spinach and cook until it is wilted and tender. Add to the cream mixture. Whisk in the eggs and bread crumbs. Season with nutmeg, salt, and pepper. Purèe in a blender. Divide the mixture among the timbale molds. Place the molds in a roasting pan and add enough hot water to come halfway up the sides of the molds.

4. Bake for 15–20 minutes, or until they have risen and are just firm to touch.

5. Meanwhile, prepare the salad. Whisk the oil, vinegar, and garlic together. Season with salt and pepper. Divide the frisèe and cucumbers among 4 plates. Drizzle with the dressing. Unmold a timbale onto each plate and serve immediately.