Ina medium saucepan add apple cider and 1 cup of dates and reduce by 2/3. Then place in a blender and blend until smooth. Strain through a chinos, place back in the blender and slowly add the olive oil. Set aside and let cool.
Cut McIntosh and Red Delicious apples into wedges. Heat sauté pan and add 1 ½ oz butter and 1-½ tablespoons sugar, McIntosh apples, and remaining dates.
In another hot sauté pan sear Chanterelles Mushrooms in very little butter. Caramelize the wedges of Red Delicious apples with remaining butter on sheet pan in a 500º degree oven.
Cut leeks into 2-inch julienne and fry at 330 degrees in peanut oil, season with salt and pepper. Julienne the Granny Smith Apples. In a bowl, add date-apple mix, Granny Smith apples, with the chanterelle mushrooms, micro-greens, and date-apple vinaigrette.
Place the caramelized Red Delicious apple in a circle in the center of the plate, top with salad mix, then Parmesan, Seared Sonoma Valley Foie Gras, leeks and rosemary.