Well, the challenge continues.  To date, I’ve used:

• 1/2 Romaine lettuce  (see below)
• 1/2 Cantaloupe (1/2 eaten, the other 1/4 see below)
• 2 Peaches (1 eaten, 1 in a tart… DONE!)
• 2 Oranges (DONE!!!)
• 2 Heirloom tomatoes
• 1/2 Blueberries
• 3/4 Green Onions
• 2/3 Broccoli

What does one do with Cantaloupe besides eat it raw? Pair it with it’s best friend, bacon.  When ever I need inspiration, I look to classic flavor combinations.  This one was inspired by the classic Italian combo of cantaloupe and prosciutto.

Cantaloupe and Bacon Salad with Miso Dressing

• 3 c romaine Lettuce, chopped
• 1/4 cantaloupe, sliced
• 1 cucumber, sliced
• 1/4 red onion, sliced
• 2 slices of cooked bacon, chopped in one inch pieces
• 3 basil leaves, chiffonade
• 3 Tbsp pine nuts
• 1 avocado, sliced

Miso Dressing

• 1 tsp bacon drippings (optional)
• 3 Tbsp olive oil
• 3 Tbsp champagne vinegar
• 1 garlic clove, grated on a micoplane
• 1 Tbsp miso
• 1 Tbsp honey
• Salt & pepper to taste (about 1/4 tsp each)

Prepare the dressing and whisk all ingredients together.  Toss 1/2 the dressing with the romaine.  Put lettuce on a platter.  Toss the cantaloupe and cucumber with another 1/4 of the dressing and put on top of the lettuce.  Sprinkle the onions, bacon, basil, pine nuts and avocado over the salad, and drizzle the remaining 1/4 of the dressing over the salad.

Serves 2-3

Cantaloupe & Bacon Salad