Melon Salad with Maple Bourbon Dressing
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Impress your guests with this elegant, light, restaurant-style appetizer. You'll be delighted by how easy it is to prepare. Sweet cantaloupe slices are arranged on a platter, drizzled with a maple syrup-bourbon-apple cider vinegar dressing, and topped with crispy pecans, fried with bacon and a maple glaze with Old Bay seasoning. The nuts are infused with a sweet, spicy, smoky flavor, making this salad truly stand out. A finishing touch of fresh cilantro leaves completes the dish, and it's ready to serve. A perfect accompaniment with a glass of wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
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
We recommend
Recipes with similar ingredients: pecans, bacon, apple cider vinegar, maple syrup, Old Bay seasoning, bourbon, shallots, thyme, grape seed oil, cantaloupe melon, cilantro
Cooking the dish according to the recipe:
Toast the pecans:
Preheat oven to 350°F (175°C). Place the pecans on a baking sheet and toast for 10-12 minutes.- 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.
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.- Place the melon on a platter and sprinkle with sea salt. Drizzle with bourbon dressing, then sprinkle with pecans. Sprinkle with chopped cilantro.
Categories:
Similar recipes
