Frisee Salad with Goat Cheese Maple Vinaigrette and Candied Walnuts

Ingredients

• 1/4 cup balsamic vinegar
• 2 tablespoons pure maple syrup
• 1 tablespoon minced shallot
• 1/2 cup extra-virgin olive oil
• 1/4 cup olive oil
• 1 teaspoon black pepper, or to taste
• 2 cups walnut halves
• 3/4 cup confectioners' sugar
• Vegetable oil for deep-frying
• 1/2 teaspoon salt, or to taste
• 1/8 teaspoon cayenne, or to taste
• 3 large heads of 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 ounces Laura Chenel's Taupiniere goat cheese or other such as St. Maure or Valencay, cut into 6 slices
• 3 ounces Laura Chenel's Chabis goat cheese or other such as Montrachet or Chevrion, cut into 6 slices
• 3 ounces Laura Chenel's Capriccio goat cheese cut into 6 slices
• 6 thin slices of whole-wheat walnut bread
• Chopped fresh chervil and chives for garnish

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