Escarole with Bacon, Dates, and Warm Walnut Vinaigrette
A sophisticated salad featuring crisp escarole leaves tossed with crispy bacon, sweet Medjool dates, and toasted walnuts, all dressed in a warm shallot-infused walnut vinaigrette.
4 servings
15 min
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Ingredients
- •1 head escarole
- •6 whole Medjool dates
- •½ cup walnut pieces
- •5 slices bacon
- •⅓ cup walnut oil
- •1 large shallot
- •2 tablespoons red wine vinegar
- •to taste sea salt
Cooking Instructions
- 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.
10 min
- 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.
5 min
