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Frisée Salad with Bacon, Dates, and Red Onion

['3 bacon slices, chopped', '2 tablespoons extra-virgin olive oil', '4 teaspoons honey, divided', '1/2 cup chopped pitted dates', '1/2 cup thinly sliced red onion', '2 tablespoons Sherry wine vinegar', '1 large head of frisée, torn (about 4 cups)', '2 1/2 ounces soft fresh goat cheese (about 1/2 of 5-ounce log), crumbled', '1/3 cup walnut halves']

Cook bacon in heavy small skillet over medium heat until crisp. Using slotted spoon, transfer to plate. Reserve 1 tablespoon bacon drippings in skillet. Add olive oil, 3 teaspoons honey, dates, and onion to skillet. Stir in vinegar. Season dressing with salt and pepper.
Place frisée in medium bowl; add dressing and toss. Divide salad between 2 plates. Sprinkle with cheese and nuts.

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