Melon Salad With Bourbon-Maple Vinaigrette

Directions

1. 1
   Prepare the pecans: Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and roast until toasted, 10 to 12 minutes; set aside.
2. 2
   Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 6 minutes.
3. 3
   Add the vinegar and maple syrup to the skillet and bring to a simmer; cook until thickened, 2 to 3 minutes.
4. 4
   Remove from the heat and stir in the pecans and Old Bay.
5. 5
   Spread on the baking sheet and let cool, then roughly chop.
6. 6
   Prepare the salad: Bring the bourbon to a gentle simmer in a medium saucepan over medium-low heat; cook until reduced to about 1/3 cup, 3 to 4 minutes.
7. 7
   Whisk in the maple syrup and vinegar; bring to a gentle simmer and cook until reduced by half, 2 to 3 more minutes.
8. 8
   Remove from the heat, stir in the shallot and set aside to cool.
9. 9
   Whisk in the thyme and 1/4 teaspoon salt.
10. 10
    Slowly drizzle in the grapeseed oil, whisking until incorporated.
11. 11
    Arrange the melon on a platter and season with sea salt.
12. 12
    Spoon the bourbon-maple vinaigrette over the melon, then sprinkle with the pecans.
13. 13
    Top with the cilantro.
14. 14
    Photograph by Jason Varney