Frisee Salad with Goat Cheese, Maple Vinaigrette and Candied Walnuts

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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