I wish! All I knows is the ingredients, and that the restaurant used celery leaf vinegar - I don’t even recall which oil they used, but think that a nut oil is def not the wrong choice.
The celery was very thinly shaved lengthwise, each piece perhaps 1" or so long, and I’m still trying to figure out how to do this on my mandolin without losing all my knuckle meat. I guess one could just say fuckit and cut it in thin half moons, as per usual. Not sure just how important it would be to the overall end product.
They used the chopped dates sparingly, which I plan to do as well - maybe even fewer. The hazelnuts were toasted and chopped into chunks, and the ricotta was very generously showered atop.
I don’t think you’ll have a hard time making this, and tweaking to your liking 
