Chile Crusted Warm Goat Cheese Salad with Hot Candied Walnuts and Balsamic Vinaigrette

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1 pound goat cheese, divided into 4 round disks

1/4 cascabel chile, toasted in a dry pan, ground in a coffee grinder

1/4 cup pistachio nuts, toasted in a dry pan, ground in a grinder or food processor

1/4 cup bread crumbs (Japanese panko, if available)

1 tablespoon olive oil

Balsamic Vinaigrette, recipe follows

Hot Candied Walnuts, recipe follows

Balsamic Vinaigrette:

1/2 cup good olive oil

1/4 cup balsamic vinegar

2 shallots, minced

1 teaspoon finely chopped fresh thyme leaves

1 teaspoon finely chopped fresh rosemary leaves

Salt and freshly ground black pepper

Hot Candied Walnuts:

1 cup shelled walnuts

1/4 cup sugar

1/4 teaspoon cayenne pepper

1/8 teaspoon salt