Frisee and Mache with Goat and Flageolet Puree

2 cups cooked flageolet beans plus 1/2 cup reserved bean cooking liquid
2 cups each frisee and mache
20 croutons made from toasted baguettes
6 ounces medium to hard fresh goat cheese
1/2 cup good quality olive oil
1/4 cup vinaigrette dressing

1. Puree beans in a food processor using 1/4 to 1/3 cup liquid reserved from cooking beans plus 1/4 cup olive oil. Mixture shouldn't be stiff, nor should it be runny.
   
2. Place 1 (4-inch diameter, 2-inch high) ring on each of 4 ovenproof plates. Fill with puree.
   
3. Puree goat cheese and using a spatula carefully smear the pureed goat cheese on top of pureed beans in the ring. Set aside.
   
4. Clean salad and toss with vinaigrette dressing. Place bean and cheese mixture under broiler for a few seconds to brown goat cheese. Carefully remove ring from bean cake. Arrange salad around bean cake.