| | FOR THE VINAIGRETTE |
| 1/4 | c | Balsamic vinegar |
| 2 | tb | Pure maple syrup |
| 1 | tb | Minced shallot |
| 1/2 | c | Extra-virgin olive oil |
| 1/4 | c | Olive oil |
| 1/2 | ts | Salt; or to taste |
| 1/4 | ts | Black pepper; or to taste |
| | FOR THE CANDIED WALNUTS |
| 2 | c | Walnut halves |
| 3/4 | c | Confectioners' sugar |
| | Vegetable oil for deep-frying |
| 1/2 | ts | Salt; or to taste |
| 1/2 | ts | Cayenne; or to taste |
| 3 | lg | Head fris'ee; (French or Italian |
| | ; curly chicory, |
| | ; available at |
| | ; specialty produce |
| | ; markets), outer |
| | ; leaves discarded |
| | ; and the inner |
| | ; leaves rinsed, spun |
| | ; dry, and torn into |
| | ; 2-inch pieces. |
| 9 | | Medjool dates; pitted and sliced |
| | ; thin |
| 3 | oz | Laura Chenel's Taupinie're* or other goat; cut into 6 slices |
| | ; cheese such at St. Maure or Valencay |
| 3 | oz | Laura Chenel's Chabis* or other goat; cut into 6 slices |
| | ; cheese such as a Montrachet or |
| | ; Chevrion |
| 3 | oz | Laura Chenel's Capriccio* cut into 6 |
| | ; slices |
| 6 | | Thin slices whole-wheat walnut bread |
| | Chopped fresh chervil and chives for |
| | ; garnish |
