3 – 10 oz. packages fresh spinach, washed and stemmed
1/2 cup whipping cream
3 oz. Haystack Mountain Chèvre
1 large shallot, minced
1/2 tsp. grated lemon peel
1/4 tsp. grated nutmeg
salt and pepper to taste
1/3 c. crouton or course bread crumbs
Preheat oven to 250°. Bring 2 inches of water to boil in a large pot. Add spinach. Cook until just wilted. Remove spinach from the water, drain and squeeze out excess liquid reserving 1/2 c. cooking liquid. Place spinach on an oven proof plate, cover and put it in the oven to keep warm.
Sauce:
In a skillet sauté shallots, add cream, 1/2 c. cooking liquid, and lemon peel. Heat over medium heat until reduced to about 2/3 cup. Stir in goat cheese until combined with the hot sauce. Season to taste. Pour sauce over warm spinach and sprinkle with croutons. Serve immediately.
