Melon, Arugula and Bacon Salad

Prep: 10 min
Cook Time: 6 min
Total: 16 min
Serving: Serves 4 as a side salad

Make sure to chill the cantaloupe for a few hours in the refrigerator before preparing this salad, so it makes a nice contrast to the hot bacon.

Place the bacon into a medium-sized skillet over medium heat and cook until just crispy. Transfer to a paper towel-lined plate using a slotted spoon to drain.
In the meantime, vigorously whisk together the oil, honey, lemon juice and a few grinds of fresh pepper.
Cut the melon in half, remove and discard the seeds and then slice the flesh off of the skin. Cut the melon into chunks and place in a serving bowl.
Add the cooked bacon, arugula, mint and dressing to the bowl with the melon, and then gently toss to combine. Serve immediately.