Escarole with Bacon, Dates, and Warm Walnut Vinaigrette

Ingredients for Escarole with Bacon, Dates, and Warm Walnut Vinaigrette

• 1 7- to 230g head of escarole, coarsely torn

• 6 Medjool dates, halved, pitted, diced

• 120ml walnut pieces, toasted

• 5 bacon slices, cut crosswise into strips

• 80ml walnut oil or extra-virgin olive oil

• 1 large shallot, chopped

• 2 tablespoons red wine vinegar

• Fine sea salt

How to make Escarole with Bacon, Dates, and Warm Walnut Vinaigrette

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.