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1
Preheat oven to 300 degrees F.
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2
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 souffle 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.
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3
Carefully place into oven and cook until the sides are firm and a little wobble remains in the middle of each ramekin.
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4
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.
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5
Herb Salad Garnish.
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6
1/4 cup fresh Italian flat-leaf parsley.
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7
1/4 cup fresh tarragon.
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8
1/4 cup fresh basil
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9
1/2 teaspoon freshly squeezed lemon juice.
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10
1 teaspoon extra virgin olive oil (EVOO).
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11
Kosher salt and freshly ground black pepper.
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12
Combine all ingredients in a large salad bowl. Toss. Enjoy!
