Escarole with Bacon, Dates, and Warm Walnut Vinaigrette |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 7- to 8-ounce head of escarole, coarsely torn |
6 medjool dates, halved, pitted, diced |
1/2 cup walnut pieces, toasted |
5 bacon slices, cut crosswise into strips |
1/3 cup walnut oil or extra-virgin olive oil |
1 large shallot, chopped |
2 tablespoons red wine vinegar |
fine sea salt |
Directions:
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.
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