Frisee Salad with Goat Cheese, Maple Vinaigrette and Candied Walnuts

• For the vinaigrette
• 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
• For the walnuts
• 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

1. Make the vinaigrette: In a small bowl whisk together the vinegar, syrup and shallot, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified.
2. Season the vinaigrette with salt and pepper.
3. Make the candied walnuts: In a saucepan simmer the walnuts in water to cover for 5 minutes, or until they are softened slightly, drain them, and transfer them to a paper towel to dry completely.
4. In a bowl stir together the walnuts and the sugar.
5. In a Dutch oven heat 3 inches of the oil to 350 degrees on a deep-fat thermometer and in it fry the walnuts in batches for 1 to 2 minutes, or until they are brown and crisp.
6. Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season them with the salt and cayenne.
7. In a large bowl, toss the frisee with the dates and enough of the vinaigrette to just coat the salad, rserving any remaining vinaigrette for another use.
8. Divide the salad among 6 plates, mounding it in the center, divide the cheeses and the bread around it, and sprinkle the salads with the walnuts and the herbs.

vinaigrette, balsamic vinegar, maple syrup, shallot, extravirgin olive oil, olive oil, black pepper, walnuts, walnut halves, sugar, vegetable oil, salt, cayenne, italian chicory, dates, goat cheese, goat cheese, goat cheese, thin, chervil

Taken from www.foodnetwork.com/recipes/frisee-salad-goat-cheese-maple-vinaigrette-candied-walnuts-recipe.html (may not work)