Treviso Chopped Salad with Walnut Oil Vinaigrette
- 1/4 pound good quality thick bacon
- 2 tablespoons red wine vinegar
- 5 tablespoons walnut oil
- Sea salt
- Freshly ground black pepper
- 2 large heads Treviso or other chicory, trimmed and roughly chopped
- 1 smallish bulb fennel, thinly sliced or chopped
- 1 cup pitted dates, thinly sliced
- Blue cheese, type and amount to taste
Cut bacon into about 1 1/2 inch pieces. Cook in a skillet over low heat until fat is rendered and bacon is golden and crisp. While bacon cooks, whisk together vinegar and walnut oil. Season well with salt and pepper. Pile Treviso, fennel and dates in a serving bowl. Add hot bacon and as much hot bacon fat as you dare to salad. Drizzle with dressing. Crumble blue cheese over the top. Toss together, adjust seasoning and serve.