Escarole with Bacon, Dates, and Warm Walnut Vinaigrette

Name: Escarole with Bacon, Dates, and Warm Walnut Vinaigrette
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 5 bacon slices, cut crosswise into strips; 198 grams escarole, coarsely torn; 6 Medjool dates, halved, pitted, diced; 79 milliliters walnut oil or extra-virgin olive oil; 2 Tbsps red wine vinegar; 4 servings Fine sea salt; 1 large shallot, chopped; 118 milliliters walnut pieces, toasted

Escarole with Bacon, Dates, and Warm Walnut Vinaigrette is Head to the store and pick up shallot, sea salt, walnut pieces, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

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.

Ingredients you will need

Escarole

Walnuts

Bacon

Dates

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Bowl

Add bacon to bowl with salad.

Ingredients you will need

Bacon

Equipment you will use

Bowl

Discard drippings from skillet; add walnut oil.

Ingredients you will need

Walnut Oil

Equipment you will use

Frying Pan

Place over low heat.

Add shallot; sauté until soft, about 3 minutes.

Ingredients you will need

Shallot

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.

Ingredients you will need

Salt And Pepper