In mixing bowl, mix goat cheese with herbs and cracked pepper; season with salt. Mix nectarines with lemon juice and extra virgin olive oil. In medium saute pan, wilt arugula. In blender, puree arugula with olive oil and ice cube. Season with salt and pepper.
For each napoleon, pipe goat cheese mixture around the edge of two rectangles. Place warm mushrooms in center of cheese. Stack rectangles on top of each other, finishing with plain rectangle. In center of dish, make a spiral of arugula puree. Place napoleon in center. Spoon nectarines around napoleon; drizzle lemon oil around.
Recipe created by Chef Dante Boccuzzi of Aurole Restaurant, New York