Toast hazelnuts and peel them between 2 paper towels and set aside. Toast remaining nuts and let cool.
Soak gelatin in cold water to soften and drain.
Smooth out goat cheese with the hazelnut oil using a rubber spatula. Add the toasted nuts along with the diced apricots.
Heat up heavy cream without boiling it. Turn heat off and mix in the softened gelatin and pour into the goat cheese mixture and mix to combine. Fold in whipped cream and season with a pinch of cayenne and salt.
Pour nougat mixture into a small baking tray lined with plastic wrap and form a 6x8 inch (15x20cm) / 1 inch (2.5cm) thick rectangle. Cover with plastic in contact and chill overnight. Unmold the chilled nougat block and trim off edges. Divide into seven 1x5 inch (13x2.5cm) bars and place in the freezer about an hour to harden.
Before serving, make thin slices of brioche and cut into 1x5 inch (13x2.5cm) rectangles; 2 per bar and toast. Let cool.
Place each nougat bar between 2 slices of toasted brioche.
Serve as bars along with seasoned arugula salad or cut into cubes for amuse-bouche.
Sprinkle tops with some crushed or powdered pistachio and minced chives.
Serve immediately. Bon appétit!