Escarole With Bacon, Dates, and Warm Walnut Vinaigrette
Ready In: 25 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
- 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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