Salad with escarole and bacon

Ingredients:

• 6 slices of bacon
• 3 oranges
• 1 clove garlic, coarsely chopped
• 2 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1 medium bunch watercress, tough stems trimmed
• 1 cup fresh parsley leaves
• 1 small head escarole, torn into pieces (remove outer leaves)
• 1/3 tbsp. coarsely chopped roasted hazelnuts
• 1/3 cup coarsely chopped dried dates
• 1/3 cup crumbled blue cheese
• Toasted cornbread, for serving (optional)

Preparation:

1. In a large skillet over medium-high heat, cook the bacon until crisp, 8-10 minutes. Transfer to a plate lined with paper towels to drain.
2. Meanwhile, separate the oranges into segments: trim the ends, then remove the peel and white pith. Working over a bowl, cut each segment lengthwise, releasing the segments from the membranes. Remove all the seeds.
3. Place the garlic on a cutting board and sprinkle with 1/4 teaspoon of salt, then mash with the flat side of a large knife until it forms a paste. In a large bowl, combine the vinegar and garlic paste, season with salt and pepper to taste, then stir in the olive oil.
4. Add watercress, parsley, and escarole, and season with pepper. Divide the salad among bowls and crumble the bacon on top. Sprinkle with oranges, hazelnuts, dates, and blue cheese. Serve with cornbread.