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fall csa micro share
week 1

Bacon & Melon Salad with honey balsamic glaze



1 lb. of uncured, nitrate-free bacon

1 cup watermelon, chopped

1 cup cantaloupe, chopped

1 cup sweet pea tendril microgreens, chopped

½ red onion, diced

2 tablespoons of extra virgin olive oil 

2 tablespoons of fresh basil, chopped

2 tablespoons of fresh mint, chopped

1 teaspoon of sea salt 

1 handful of cantaloupe melon microgreens 


Glaze Dressing:

¼ cup balsamic vinegar

2 tablespoons local, raw honey 



Prepare glaze: Add ¼ cup of balsamic vinegar and 2 tablespoons of local, raw honey to a small pot or saucepan. Whisk together while bringing the pot up to medium-high heat. Bring to a low boil and cook for 3-5 minutes. Reduce heat and cook until liquid reduces in half (glaze should coat a tablespoon).

Cook bacon: While the balsamic vinegar is reducing, cook bacon per package instructions. 


Create salad: Toss the watermelon, cantaloupe, pea tendrils, red onion, olive oil, mint, basil and sea salt together in a large serving bowl. Add the cooked, crispy bacon and stir. Add balsamic glaze on top with cantaloupe microgreens and serve immediately.

Notes: opt out of bacon to make this salad vegan/plant based (or add roasted nuts/seeds for a crunch).

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