Name: Escarole with Bacon, Dates, and Warm Walnut Vinaigrette
Cook time: 25 minutes
Total time: 25 minutes
Yield: 4 servings
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

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Escarole with Bacon, Dates, and Warm Walnut VinaigretteKiyoshi Togashi

Recipe notes

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Recipe notes

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7 Snow Day–Ready Weekend Recipes