Escarole Salad with Fried Shallots and Prunes

• 1 cup olive oil
• 6 oz shallots, thinly sliced (1 1/3 cups)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup packed pitted prunes (5 oz), finely chopped
• 1 head escarole (1 lb), tough ribs and outer leaves discarded and inner leaves and tender ribs cut crosswise into 1/2-inch-wide strips (8 cups)

1. Heat oil in a 1-quart heavy saucepan over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently and being careful not to burn, until golden brown, 3 to 4 minutes.
2. Transfer shallots as browned with a slotted spoon to paper towels to drain.
3. (Shallots will crisp as they cool.)
4. Transfer 3 tablespoons shallot oil from pan to a cup for dressing and reserve remainder for another use.
5. Whisk together lemon juice, salt, and pepper in a large bowl, then add shallot oil in a slow stream, whisking until combined.
6. Add prunes, escarole, half of shallots, and salt to taste, then toss well to coat.
7. Sprinkle with remaining shallots.

olive oil, shallots, lemon juice, salt, black pepper, prunes, head

Taken from www.epicurious.com/recipes/food/views/escarole-salad-with-fried-shallots-and-prunes-107734 (may not work)