Melon Salad With Bourbon-Maple Vinaigrette

Ingredients

• 1/2 cup pecans
• 1 slice thick-cut double-smoked bacon
• diced
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 3/4 teaspoon Old Bay Seasoning
• 1 cup Kentucky bourbon
• 1/4 cup maple syrup
• 1/4 cup apple cider vinegar
• 1 small shallot
• finely chopped
• 1/2 teaspoon finely chopped fresh thyme
• Kosher salt
• 3 tablespoons grapeseed or vegetable oil
• 1 cantaloupe
• peeled
• seeded and thinly sliced
• Sea salt
• 2 tablespoons fresh micro cilantro or chopped cilantro

Instructions

1. Prepare the pecans: Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and roast until toasted, 10 to 12 minutes; set aside.
2. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 6 minutes.
3. Add the vinegar and maple syrup to the skillet and bring to a simmer; cook until thickened, 2 to 3 minutes.
4. Remove from the heat and stir in the pecans and Old Bay.
5. Spread on the baking sheet and let cool, then roughly chop.
6. Prepare the salad: Bring the bourbon to a gentle simmer in a medium saucepan over medium-low heat; cook until reduced to about 1/3 cup, 3 to 4 minutes.
7. Whisk in the maple syrup and vinegar; bring to a gentle simmer and cook until reduced by half, 2 to 3 more minutes.
8. Remove from the heat, stir in the shallot and set aside to cool.
9. Whisk in the thyme and 1/4 teaspoon salt.
10. Slowly drizzle in the grapeseed oil, whisking until incorporated.
11. Arrange the melon on a platter and season with sea salt.
12. Spoon the bourbon-maple vinaigrette over the melon, then sprinkle with the pecans.
13. Top with the cilantro.
14. Photograph by Jason Varney