Cook what you grow
Cantaloupe and Arugula Salad with Crispy Bacon
The melon-and-cured-pork classic as a dinner salad: ripe cantaloupe wedges with peppery arugula, crisp bacon, goat cheese, balsamic drizzle, and grilled bread.
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Ingredients
serves 4From 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