Mixed Melon Salad with Walnut Dressing

Preheat the oven to 350º F. Spread the shelled nuts on a baking sheet and roast until toasted, 10 to 12 minutes; set aside.

Cook the bacon in a medium skillet over medium heat, 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 to 3 minutes. Remove from the heat and stir in the toasted nuts and Old Bay. Spread on the baking sheet and let cool, once cool roughly chop.

For Melon Salad:

In a medium saucepan, bring the bourbon to a gentle simmer over medium-low heat; cook until reduced to about 1/3 cup, about 3 to 4 minutes. Whisk in the maple syrup and vinegar; bring to a gentle simmer and cook until reduced by half, 2 to 3 additional minutes. Remove from the heat, stir in the shallot and set aside to cool. Whisk in the thyme and 1/4 teaspoon salt. Slowly drizzle in the grapeseed oil, whisking until completely incorporated.