Torn Escarole Salad with Warm Bacon Vinaigrette

This quick, dinner-worthy salad is making it's way into our weekly rotation.

Lightly spicy croutons tossed in chile-sesame oil before toasting,smoky bacon, and crumbled blue cheese add rich, savory dimension to this quick, dinner-worthy salad. A dollop of apple butter adds a natural sweetness to the dressing, but honey can be used in its place.3/4 teaspoon kosher salt, divided3 tablespoons olive oil1 1/2 teaspoons Dijon mustard4 ounces mild blue cheese , crumbled Preheat oven to 400°F.

Meanwhile, cook bacon in a large skillet over medium, stirring occasionally, until crisp, 10 to 12 minutes. Transfer bacon to a plate lined with paper towels, reserving 3 tablespoons drippings in skillet. Add shallot to skillet; cook over low, scraping any browned bits from bottom of skillet, until shallot is softened, about 2 minutes. Remove from heat; whisk in olive oil, apple butter, vinegar, Dijon, and remaining 1/4 teaspoon salt.

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