Submitted by Chef Michael Quigley
Prep Time: 30 minutes
Caramelize onions: Place 2 tablespoons of 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 chevre: Place chevre in a mixer and whip on medium speed until soft. Place in pastry bag with a medium round tip. Set aside.
Saute spinach until just wilted in remaining olive oil. Season to taste with salt and pepper.
While spinach and onions are still hot, layer ingredients into 12 martini or parfait glasses in the following order:chevre, spinach, onions and toasted hazelnuts. Repaet layers, ending with toasted hazelnuts. Serve while still warm with toasted baguette slices.