Wash the grapes and dab dry. Cut open dates and remove the stone. Finely dice 50 g grapes and 5 dates and mix. Wash the thyme, shake dry and dab the leaves, except for a little to garnish.
Add thyme to the date and grape mixture and season with pepper. Cut cooled goat cheese into 12 slices. Divide the date mixture into 6 slices and cover with the remaining slices. Put them in a cold place.
Halve remaining grapes, cut remaining dates into strips. Peel and finely dice the shallot. Mix vinegar, diced shallots, salt and pepper. Fold in the oil. Wash the salad and drain well.
Mix lettuce, date strips and grapes with half of the vinaigrette. Arrange the date and goat cheese taler on top. Spread the rest of the vinaigrette over the cheese taler and serve garnished with thyme.
Serve with baguette or nut bread.