Beet and Goat Cheese Napoleons
These elegant beet and goat cheese appetizers come from Wolfgang Puck's Los Angeles restaurant Spago.
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Ingredients
- 5 large red beets, roasted, peeled, and cut crosswise into 1⁄4"-thick slices
- 1 cup rice vinegar
- 1 cup sugar
- 9 oz. goat cheese, softened
- 4 tsp. minced fresh chives
- 4 tsp. minced fresh parsley
- 2 1⁄2 tsp. minced fresh thyme
- 1 tsp. freshly ground black pepper
- 3⁄4 cup fresh orange juice
- 1 tbsp. balsamic vinegar
- 1⁄4 tsp. orange zest
- 1 small shallot, minced
- 3 tbsp. extra-virgin olive oil
- 3 tbsp. hazelnut oil
- Kosher salt, to taste
- 3 tbsp. chopped hazelnuts
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