Crispy Bacon, Arugula and Melon Salad

There are certain things in life that are undeniably true.

For one thing, I think we would all agree that life is too short.

It’s pretty obvious to me that purring kittens is one of the cutest things in the world.

And here is one I don’t think anyone will argue with. Everything is better with bacon.

Even vegetarians and vegans eat versions of it.

You can put it on ANYthing. It’s that good.

So I decided to toss it together with some other really tasty ingredients and kind of just crossed my fingers that it would work out.

I mean, I wasn’t surprised it was good because there was bacon in it. But, I was surprised how well all the ingredients went together and how pleasantly tasty and refreshing this was.

You will need…

4 slices thick cut maple bacon (or any other of your bacon favorites)

2 cups chopped cantaloupe melon

6 cups arugula

¼ cup freshly grated parmesan cheese

1 large heirloom tomato, diced

2 tablespoons fresh lemon juice        

¼ cup olive oil

Salt and pepper to taste

Start by cooking the bacon so that it is very crisp. 

About 20 minutes over a medium low heat, flipping every few minutes.

Move the bacon to a paper towel to blot away the grease and allow it to cool enough to handle.

While the bacon is cooling, combine the olive oil and lemon juice and season it well with salt and pepper. Whisk together till completely combined or shake up in a mason jar.

Combine the arugula and tomatoes and drizzle with the dressing.

Toss well and add in the melon and parmesan. Toss until well combined.

Roughly chop the warm bacon and sprinkle it all over the salad.

Serve while the bacon is warm.

Love and Beer Floats

Angela

Crispy Bacon, Arugula and Melon Salad

4 slices thick cut maple bacon (or any other of your bacon favorites)

2 cups chopped cantaloupe melon

6 cups arugula

¼ cup freshly grated parmesan cheese

1 large heirloom tomato, diced

2 tablespoons fresh lemon juice        

¼ cup olive oil

Salt and pepper to taste

Start by cooking the bacon so that it is very crisp. About 20 minutes over a medium low heat, flipping every few minutes.

Move the bacon to a paper towel to blot away the grease and allow it to cool enough to handle.

While the bacon is cooling, combine the olive oil and lemon juice and season it well with salt and pepper. Whisk together till completely combined or shake up in a mason jar.

Combine the arugula and tomatoes and drizzle with the dressing.

Toss well and add in the melon and parmesan. Toss until well combined.

Roughly chop the warm bacon and sprinkle it all over the salad.

Serve while the bacon is warm.