Escarole With Bacon, Dates, And Warm Walnut Vinaigrette

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1 head escarole, coarsely torn (7- to 8-ounce)
• 6 medjool dates, halved, pitted, diced
• 1/2 cup walnut pieces, toasted
• 5 slices bacon, cut crosswise into strips
• 1/3 cup walnut oil or 1/3 cup extra-virgin olive oil
• 1 large shallot, chopped
• 2 tablespoons red wine vinegar
• fine sea salt

Recipe

• 1 combine escarole, dates, and walnuts in large bowl. cook bacon in medium skillet over medium-high heat until brown and crisp. using slotted spoon, transfer bacon to paper towels to drain. add bacon to bowl with salad.
• 2 discard drippings from skillet; add walnut oil. place over low heat. add shallot; sauté until soft, about 3 minutes. remove skillet from heat; add vinegar and whisk to blend. season vinaigrette with sea salt and black pepper. gradually add warm dressing to salad, tossing to coat. divide among plates.