Melon Salad With Bourbon-Maple Vinaigrette Recipe

Name: Melon Salad With Bourbon-Maple Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup pecans, 1 slice thick-cut double-smoked bacon, diced, 2 tablespoons apple cider vinegar, 2 tablespoons maple syrup, and more.

Yes, Melon Salad With Bourbon-Maple Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Melon Salad With Bourbon-Maple Vinaigrette

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