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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.