Melon Salad with Maple Bourbon Dressing

Ingredients:

Glazed pecans

• 0.5 cup pecans
• 1 thick slice double-smoked bacon, diced
• 2 tablespoons apple cider vinegar
• 2 tbsp. maple syrup
• 3/4 teaspoon Old Bay seasoning

Salad

• 1 tbsp. Kentucky bourbon
• 1/4 tbsp. maple syrup
• 1/4 cup apple cider vinegar
• 1 small shallot, finely chopped
• 0.5 tsp finely chopped thyme
• 3 tablespoons grape seed oil or other vegetable oil
• 1 cantaloupe melon, peeled, seeded and thinly sliced
• Sea salt
• 2 tbsp fresh micro-cilantro or chopped cilantro

Preparation:

1. Toast the pecans:

   
   Preheat oven to 350°F (175°C). Place the pecans on a baking sheet and toast for 10-12 minutes.
   
2. In a medium skillet over medium heat, cook the bacon, stirring occasionally, until browned and crisp, about 6 minutes. Add the vinegar and maple syrup to the skillet and bring to a simmer; cook until thickened, 2-3 minutes. Remove from heat and stir in the toasted pecans and Old Bay seasoning. Transfer to a baking sheet and let cool, then coarsely chop the pecans.

3. Prepare the salad:

   
   In a medium saucepan over medium-low heat, bring the bourbon to a gentle simmer; cook until reduced to about 1/3 cup, 3 to 4 minutes. Stir in the maple syrup and vinegar; bring to a gentle simmer and cook until reduced by half, 2 to 3 minutes more. Remove from heat, stir in the shallots, and set aside to cool. Stir in the thyme and 1/4 teaspoon salt. Then gradually whisk in the grapeseed oil.
   
4. Place the melon on a platter and sprinkle with sea salt. Drizzle with bourbon dressing, then sprinkle with pecans. Sprinkle with chopped cilantro.