CSA MICRO SHARE RECIPES
fall csa micro share
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
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).