Ingredients

• 3 bacon slices, chopped
• 2 tablespoons extra-virgin olive oil
• 4 teaspoons honey, divided
• 1/2 cup chopped pitted dates
• 1/2 cup thinly sliced red onion
• 2 tablespoons 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
• 1/3 cup walnut halves

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Instructions

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.