To make the vinaigrette: In a small bowl, whisk together the vinegar, the syrup, and the shallot; add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Season the vinaigrette with the salt and pepper. To 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 to paper towels to dry completely. In a bowl, stir together the walnuts and sugar. In a heavy kettle, heat 3 inches of the oil to 350 degrees on a deep-fat thermometer and fry the walnuts in batches for 1 to 2 minutes, or until they are brown and crisp. Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season with the salt and cayenne. To serve: In a large bowl, toss the frisee with the dates and enough of the vinaigrette to just coat the salad, reserving any remaining vinaigrette for another use. 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 herbs. Serves 6. *Available at some specialty foods shops or by mail order from Laura Chenels Chevre, 1550 Ridley Avenue, Santa Rosa, CA 95401; (707) 575-8888. Copyright 1993 Cindy Pawlcyn, Fog City Diner, San Francisco. Recipe by: Good Morning America
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|Serving Size: 1 Serving (761g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 5385 (96%)|
|Amt Per Serving||% DV|
|Total Fat 598.4g||798 %|
|Saturated Fat 78.3g||392 %|
|Monounsaturated Fat 238.3g|
|Polyunsanturated Fat 254.6g|
|Cholesterol 0mg||0 %|
|Sodium 19.3mg||1 %|
|Potassium 1250.7mg||33 %|
|Total Carbohydrate 62.7g||18 %|
|Dietary Fiber 17.3g||69 %|
|Sugars, other 45.5g|
|Protein 36.8g||53 %|
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Calories per serving: 5596
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