Created by Mikekey on May 17, 2015
Step 1: In a medium saucepan combine half-and-half, chevre, and garlic. Heat, stirring until mixture is creamy and smooth. Bring to a boil.
Step 2: Boil gently about 10 minutes to thicken sauce and reduce it to about 2-1/4 cups. Stir occasionally at first, then frequently the last few minutes to prevent scorching.
Step 3: Remove from heat; stir in walnuts and parsley. Season to taste with salt and pepper.