Melon Salad With Bourbon-Maple Vinaigrette

Name: Melon Salad With Bourbon-Maple Vinaigrette
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters apple cider vinegar; 2 Tbsps apple cider vinegar; 1 slice thick-cut double-smoked bacon, diced; 237 milliliters Kentucky bourbon; 1 cantaloupe, peeled, seeded and thinly sliced; 2 Tbsps fresh micro cilantro or chopped cilantro; 1 teaspoons finely chopped fresh thyme; 6 servings Kosher salt; 59 milliliters maple syrup; 2 Tbsps maple syrup; 1 teaspoons Old Bay Seasoning; 118 milliliters pecans; 6 servings Sea salt; 1 small shallot, finely chopped; 3 Tbsps grapeseed or vegetable oil

Melon Salad With Bourbon-Maple Vinaigrette is a dairy free side dish. One serving contains 318 calories, 2g of protein, and 15g of fat. This recipe serves 6. From preparation to the plate, this recipe takes around 35 minutes. Head to the store and pick up apple cider vinegar, maple syrup, cantaloupe, and a few other things to make it today.

Instructions

Prepare the pecans: Preheat the oven to 350 degrees F.

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Pecans

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Oven

Spread the pecans on a baking sheet and roast until toasted, 10 to 12 minutes; set aside.

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Pecans

Spread

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Baking Sheet

Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 6 minutes.

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Bacon

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Frying Pan

Add the vinegar and maple syrup to the skillet and bring to a simmer; cook until thickened, 2 to 3 minutes.

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Maple Syrup

Vinegar

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Frying Pan

Remove from the heat and stir in the pecans and Old Bay.

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Pecans

Spread on the baking sheet and let cool, then roughly chop.

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Spread

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Baking Sheet

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.

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Bourbon

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Sauce Pan

Whisk in the maple syrup and vinegar; bring to a gentle simmer and cook until reduced by half, 2 to 3 more minutes.

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Maple Syrup

Vinegar

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Whisk

Remove from the heat, stir in the shallot and set aside to cool.

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Shallot

Whisk in the thyme and 1/4 teaspoon salt. Slowly drizzle in the grapeseed oil, whisking until incorporated.

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Grape Seed Oil

Thyme

Salt

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Whisk

Arrange the melon on a platter and season with sea salt. Spoon the bourbon-maple vinaigrette over the melon, then sprinkle with the pecans. Top with the cilantro.

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Vinaigrette