For the panna cotta, soak gelatin sheets in a bowl filled with cold water until soft, about 5 to 7 minutes. 

If using powdered gelatin, place gelatin in a bowl and sprinkle with 2 tablespoons cold water. 

Let stand for 5 minutes. 

In a saucepan, warm cream, goat milk, goat cheese, black peppercorns, thyme and salt. 

Stir to melt the cheese. 

Simmer 5 minutes and strain, discarding peppercorns and thyme.

Remove softened gelatin sheets from the bowl and discard water. 

Stir gelatin sheets or dissolved gelatin into milk mixture to dissolve. 

Divide between 6 (2-ounce) ramekins, cover with plastic wrap and chill 4 to 24 hours until firm.

For the salad, preheat the oven to 375°F. 

Divide beets between two large sheets of foil. 

Drizzle with olive oil and sprinkle with salt. 

Wrap tightly and place on a baking sheet. 

Bake until tender, 35 to 40 minutes. 

While the beets roast, place hazelnuts on a baking sheet and toast alongside the beets until golden brown and fragrant, about 15 minutes. 

Set aside to cool slightly, rough chop and set aside. 

Allow beets to cool slightly, rub skins off using a paper towel and cut into quarters.

For the vinaigrette, place shallots, thyme, vinegar and honey in a large salad bowl. 

Allow to sit 10 to 15 minutes to macerate the shallots. 

Whisk in olive oil to create an emulsion. 

Stir in chopped hazelnuts.

To assemble, dip a butter or paring knife in a glass of hot water. 

Run the knife around the inside of the panna cotta mold, then release the panna cotta onto a chilled salad plate. 

Toss beets, fennel, frisee and red leaf lettuce in just enough vinaigrette to lightly coat. 

Arrange greens around panna cotta. 

Top with a drizzle of hazelnut oil and a sprinkle of black pepper.