Ingredients
2
tbsp extra-virgin olive oil
1/2
cup chopped pitted dates
1/2
cup thinly sliced red onion
2
tbsp Sherry wine vinegar
1
large head of frisée, torn (about 4 cups)
2
1/2 ounces soft fresh goat cheese (about 1/2 of 5-ounce log), crumbled
Directions
1.
Cook bacon in heavy small skillet over medium heat until crisp. Using slotted spoon, transfer to plate. Reserve 1 tablespoon bacon drippings in skillet. Add olive oil, 3 teaspoons honey, dates, and onion to skillet. Stir in vinegar. Season dressing with salt and pepper.
2.
Place frisée in medium bowl; add dressing and toss. Divide salad between 2 plates. Sprinkle with cheese and nuts.
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