This is a really simple meal to make, as it has only three main ingredients. The Engineer and I are split as to how we feel about it, though. Personally, I felt that the melon and bacon went quite well together, as melon and prosciutto do, but the Engineer felt this wasn’t the case. I do love arugula and fresh mint, though, and we both love bacon. I recommend cutting the melon in smaller pieces than I did (but not too small; I would recommend a small bite-size piece), and make sure you use great-tasting olive oil (I realized, with this salad, that the one we had bought wasn’t good enough for dressings). Make sure you eat it on the day it is made, as the bacon will go soft otherwise. I’m going to go ahead and recommend this salad, though, despite the Engineer’s reservations.
6 strips of smoked bacon, crumbled into pieces
1 small, sweet melon, such as cantaloupe
several small mint leaves, torn if big
a handful of arugula or spicy cress, washed and dried well
4 Tbsp olive oil
1 Tbsp honey
3 Tbsp lemon juice (about one large lemon)
freshly ground pepper
a few mint sprigs for garnish
Start the bacon cooking. Slice the melon in half, scoop out the seeds and cut into wedges. Cut the skin off the flesh and the flesh into large cubes. Remember to tend to the bacon while cutting the melon. Place the cubes in a bowl and chill in the fridge.
Whisk the olive oil, honey and lemon juice in a bowl. Reserve.
Drain the bacon. Toss the melon, arugula/cress and mint with a drizzle of dressing (you won't need it all). Add the bacon, toss again, and garnish with the fresh pepper and mint springs. Serve immediately.
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