Heat oil in a nonstick skillet over medium heat. Pulse the panko bread crumbs and slivered almonds in a food processor until finely ground.

Slice cheese into eight 1/2 inch thick slices and dip each into the beaten egg then into the ground bread crumbs and almonds. Brown the cheese slices in the skillet and place on paper towels.

Whisk together yolk, lemon juice and mustard. Combine oils and add to yolk mixture in a very thin stream whisking briskly until mixture is emulsified. If mixture separates, stop adding oil and continue whisking until mixture comes together, then continue adding the remaining oil.

Crush garlic and add to the mixture along with watercress. Add salt and pepper to taste. Makes 1/2 cup. Keeps well in refrigerator for 3 days. Drizzle over chèvre rounds or serve on the side for dipping.