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Escarole With Bacon, Dates, And Warm Walnut Vinaigrette

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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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