Ingredients
3/4 pound triply washed baby spinach, blanched and squeezed of excess liquid
1 cup picked Italian flat-leaf parsley
2 cups milk
1/3 cup goat cheese, at room temperature
2 eggs
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
Extra virgin olive oil (EVOO)

Preheat oven to 300 degrees F.

In a blender, add spinach, parsley, milk, goat cheese, eggs, nutmeg, salt and pepper, and blend until smooth. Pour evenly between 3-ounce ramekins (small soufflé dishes) that have been sprayed lightly with EVOO (or non-stick cooking spray). Place ramekins in a large casserole dish. Slowly add boiling water in one corner, being careful not to spill water into ramekins, until half-way up the sides of the ramekins.

Carefully place into oven and cook until the sides are firm and a little wobble remains in the middle of each ramekin.

Remove from oven; remove each ramekin from water bath and let cool on cooling rack. When cool, run a sharp knife down the sides of each ramekin and invert onto a warm plate. Serve with the mixed herb salad, a drizzle of EVOO, and a few strips of parmesan.

Herb Salad Garnish
1/4 cup fresh Italian flat-leaf parsley
1/4 cup fresh tarragon
1/4 cup fresh basil
1/2 teaspoon freshly squeezed lemon juice
1 teaspoon extra virgin olive oil (EVOO)
Kosher salt and freshly ground black pepper

Combine all ingredients in a large salad bowl. Toss. Enjoy!