1. Using a mandoline, very thinly slice the fennel, carrot, beet
and radishes and transfer to a large bowl. Add the endive, arugula,
tarragon, dill, parsley and chives.
2. In a small bowl, whisk the balsamic vinegar with the olive oil
and season with salt and pepper. Add the dressing and half of the
goat cheese, almonds and dates to the salad and toss gently.
Transfer the salad to plates and garnish with the remaining goat
cheese, almonds and dates. Serve right away. —Brian Lewis