Fresh Spinach

1 lb of fresh spinach
2 tsp butter

1. Wash and pat dry fresh spinach leaves.
2. In a second skillet melt butter and add spinach leaves.
3. When spinach leaves are just wilted, add a small portion of the shallot sauce and toss.

Shallot Sauce

8 oz Chablis
4 oz shallots
16 oz fresh cream
6 oz cream cheese

1. Add chopped shallots to Chablis in a heavy skillet or sauce pan.
2. Cook on med heat til shallots are translucent.
3. Add cream and cream cheese, mixing well.
4. Remove from heat and toss into spinach.