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Escarole with Bacon, Dates, and Warm Walnut Vinaigrette
- 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:View on Bon Appetit
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