Good Recipes from Friendly Eaters
Paleo: Escarole with Bacon, Dates, and Walnut Vinaigrette
bonappetit.com
1 head of escarole, coarsely torn 1/3 cup walnut oil or olive oil
6 dates, halved, pitted, diced 1 large shallot, chopped
1/2 cup walnut pieces, toasted 2 tablespoons red wine vinegar
5 bacon slices, cut crosswise into strips Fine sea salt
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. From Bon Appetit, Feb. 2011, by Myra Goodman and Sarah LaCasse.
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