| | 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 | ts | Black pepper; or to taste |
| | FOR THE WALNUTS |
| 2 | c | Walnut halves |
| 3/4 | c | Confectioners' sugar |
| | Vegetable oil for deep-frying |
| 1/2 | ts | Salt; or to taste |
| 1/8 | ts | Cayenne; or to taste |
| 3 | lg | Head frisee; (French or Italian |
| | ; 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 Taupiniere goat cheese or; cut into 6 slices |
| | ; other such as St. Maure or Valencay |
| 3 | oz | Laura Chenel's Chabis goat cheese or; cut into 6 slices |
| | ; other such as Montrachet or Chevrion |
| 3 | oz | Laura Chenel's Capriccio goat cheese cut |
| | ; into 6 slices |
| 6 | | Thin slices whole-wheat walnut bread |
| | Chopped fresh chervil and chives for |
| | ; garnish |
