Summer salad with maple syrup bacon croutons

Name: Summer salad with maple syrup bacon croutons
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g finely smoked diced pancetta; 5-6 Tbsp Maple syrup; 100 g salted roasted peanuts; 800 g Watermelon; 250 g Carrots; 1 (approx. 375 g) Rocket salad; 1 red onion; 175 g Blueberries; 100 ml light balsamic vinegar; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; baking paper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g finely smoked diced pancetta
5-6 Tbsp Maple syrup
100 g salted roasted peanuts
800 g Watermelon
250 g Carrots
1 (approx. 375 g) Rocket salad
1 red onion
175 g Blueberries
100 ml light balsamic vinegar
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
baking paper

Directions

1
Mix bacon and 3-4 tablespoons of syrup. Spread on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 12 minutes.
2
Remove from the oven, place on a rack and allow to cool.
3
Roast the peanuts in a dry pan while turning, remove. Cut the melon pulp from the skin, remove any seeds and dice. Peel and coarsely grate the carrots. Clean, wash and cut the salad into strips.
4
Peel onion and chop very finely.
5
Select the blueberries, wash and drain well. Put 150 g blueberries, onion, 2 tbsp. syrup and vinegar into a high mixing bowl and puree finely. Season to taste with salt and pepper. Fold in the oil.
6
Mix salad, carrots and melons. Arrange on a large plate. Sprinkle with nuts, remaining blueberries and bacon. Drizzle some vinaigrette over it. Add the rest of the vinaigrette.