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
Preparation
* 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.
