Cantaloupe and Arugula Salad with Crispy Bacon

From the garden

• 1 medium ripe cantaloupe or muskmelon, seeded and sliced into thin wedges, rind removed
• 5 cups arugula
• 2 tbsp fresh mint leaves, torn (optional)

From the pantry

• 8 slices thick-cut bacon · standing in for the classic prosciutto
• 4 oz goat cheese, crumbled
• 3 tbsp balsamic vinegar
• 3 tbsp olive oil · plus more for the bread
• 8 slices crusty bread, thick-cut
• salt · to taste
• black pepper

1. Cook the bacon in a skillet over medium heat until deeply crisp, 8–10 minutes, turning once. Drain on paper towels and break into big shards. Keep a tablespoon of the fat.
2. Simmer the balsamic vinegar in a small pan over medium-low 2–3 minutes, until it reduces by half and coats the back of a spoon. Watch closely, it goes from syrup to burnt fast. Set aside to cool and thicken.
3. Brush the bread with olive oil and toast on a grill, grill pan, or under the broiler until golden with charred edges, 1–2 minutes per side. Sprinkle with salt while still hot.
4. Arrange the arugula loosely on a platter and lay the melon wedges over it. Season the melon itself with salt and black pepper. Salting the fruit is what makes the sweet-savory combination land.
5. Scatter on the bacon, goat cheese, and mint, drizzle with the olive oil and balsamic reduction, and serve with the grilled bread alongside, brushed with the reserved warm bacon fat if you're feeling generous.