1/3 cup walnut pieces
1 small head escarole, torn into pieces
4 slices bacon, cut into 1” pieces
¼ cup extra-virgin olive oil
1 clove garlic, finely chopped
1 Tbs. balsamic vinegar
Salt and pepper
In a dry nonstick skillet over medium-low heat, cook walnuts, stirring, until toasted, 1-2 minutes. Transfer to bowl and add escarole; reserve. In same skillet over medium heat, cook bacon until crisp. With slotted spoon, transfer to paper towels. Discard all but 1 tsp. fat from pan; add oil and garlic to skillet. Cook, stirring, until garlic is fragrant. Remove skillet from heat. Stir in vinegar until blended; season to taste with salt and pepper. Immediately stir warm dressing into escarole mixture with bacon, adding more vinegar, if desired. Serves 4.