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Escarole with Bacon, Dates, and Warm Walnut Vinaigrette

['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']

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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