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Escarole with Bacon, Dates, and Warm Walnut Vinaigrette


Escarole with Bacon, Dates, and Warm Walnut Vinaigrette Recipe

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
Directions:
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Rank

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