escarole-with-bacon-dates-and-warm-walnut-vinaigrette-363709.json

{
    "directions": [
        "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; saut\u00e9 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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Leafy Green",
        "Nut",
        "Vegetable",
        "Appetizer",
        "Saut\u00e9",
        "High Fiber",
        "Dinner",
        "Salad Dressing",
        "Vinegar",
        "Meat",
        "Bacon",
        "Tree Nut",
        "Walnut",
        "Escarole",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Escarole with Bacon, Dates, and Warm Walnut Vinaigrette",
    "url": "http://www.epicurious.com/recipes/food/views/escarole-with-bacon-dates-and-warm-walnut-vinaigrette-363709"
}