Fris'ee Salad With Goat Cheese, Maple Vinaigrette, And Cand Recipe

Ingredients

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

Directions