Veal Sweetbreads with Dates, Maui Onions and Puff Pastry

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4 cups mixed greens

1 tablespoon olive oil

4 cooked 2 1/2-inch puff pastry shells

chervil

For Sweetbreads (to poach):

1 gallon whole milk

1/4 cup carrot

1/4 cup celery

1/2 cup onion

2 bay leaves

2 tablespoons thyme

1 tablespoon black peppercorns

2 tablespoons salt

3 pounds fresh veal sweetbreads (hearts only)

For Onions:

1 Maui onion

2 tablespoons veal jus

Salt and pepper, to taste

Sweetbread Fricasee:

2 tablespoons butter

1 cup flour

1 cup poached sweetbread nuggets (1-inch)

Salt and pepper, to taste

1/4 cup cooked baked onions

1 tablespoon garlic puree

2 tablespoons Majool dates, small dice

1 teaspoon sherry vinegar

1/4 cup veal jus

1 tablespoon Italian parsley