Mixed Melon Salad with Walnut Dressing

Recipe author: EAT SMARTER
Mixed Melon Salad with Walnut Dressing
15 min.
43 min.
Ready in


for 6 servings
½ cup
shelled Walnut (or pecans)
4 slices
thick-cut Bacon (diced)
2 tablespoons
2 tablespoons
¾ teaspoon
For Melon Salad
1 cup
kentucky Bourbon
¼ cup
¼ cup
shallot (peeled and finely chopped)
½ teaspoon
finely chopped, fresh thyme
salt (to taste)
3 tablespoons
Cantaloupe (peeled; seeded and thinly sliced)
honeydew melon (peeled; seeded and thinly sliced)
Sea salt (to taste)
fresh Cilantro (to garnish)
print shopping list

Preparation steps

Step 1/5
Preheat the oven to 350º F. Spread the shelled nuts on a baking sheet and roast until toasted, 10 to 12 minutes; set aside.
Step 2/5
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.
Step 3/5
For Melon Salad:
Step 4/5
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.
Step 5/5
Arrange the sliced melon on a platter and season with sea salt. Spoon the bourbon-maple vinaigrette over the melon, then sprinkle with the nuts and bacon mixture. Garnish with the cilantro.