Warm Parfait of Chevre,
Sauteed Spinach and Toasted Hazelnuts
By Chef Michael Quigley, Café Lolo, Santa Rosa, CA

Ingredients:
4 tbls. Olive Oil
2 1/2 cups Yellow Onions (medium, sliced)
24 oz. Chèvre
2 lbs. Fresh Spinach Leaves (cleaned, stemmed and coarsely chopped)
TT Salt
TT White Pepper
2 cups Hazelnuts (skins removed, coarsely chopped and toasted)
24 each Baguette (slices, toasted)

Garnish:
Additional Maple Syrup, Clover Blossoms
and Thyme Sprigs for garnish

Procedure:
Caramelize onions: Place 2 tablespoons of the olive oil in heavy skillet. Turn heat to medium. Cook the onion slices, stirring frequently, until they are deep golden brown but not burned, about 15 minutes. Season to taste with salt and white pepper. Reserve warm.

While onions are caramelizing prepare chèvre: Place chèvre in a mixer and whip on medium speed until soft. Place in pastry bag with a medium round tip. Set aside.

Sauté spinach until just wilted in remaining olive oil. Season to taste with salt and white pepper.

While spinach and onions are still hot, layer ingredients into 12 martini or parfait glasses in the following order: chèvre, spinach, onions and toasted hazelnuts. Repeat layers, ending with toasted hazelnuts. Serve while still warm with toasted sourdough.thyme sprigs.

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