Escarole with Bacon, Dates, and Warm Walnut Vinaigrette

salad leafy green nut vegetable appetizer sauté high fiber dinner salad dressing vinegar meat bacon tree nut walnut escarole bon appétit paleo dairy free wheat/gluten-free peanut free soy free no sugar added

Myra Goodman

4 servings

Source

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

Method

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.