Name: Watermelon Caprese Salad with Candied Bacon Dressing
Ingredients: 6 slices bacon; ½ cup brown sugar; 1 TBSP Dijon mustard; Salt and pepper, as needed; 2 tsp balsamic vinegar; ½ cup olive oil (or to taste); 1 tsp Sriracha; 1 tsp sugar; 1 small seedless watermelon, sliced into wedges; 1 large beefsteak tomato, sliced; 12-oz, sliced fresh mozzarella; Fresh basil leaves

Watermelon Caprese Salad with Candied Bacon Dressing

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Author: Lauren McDuffie
Yield: Serves 4 to 6 1x

Ingredients

Scale

6 slices bacon
½ cup brown sugar
1 TBSP Dijon mustard
Salt and pepper, as needed
2 tsp balsamic vinegar
½ cup olive oil (or to taste)
1 tsp Sriracha
1 tsp sugar
1 small seedless watermelon, sliced into wedges
1 large beefsteak tomato, sliced
12-oz, sliced fresh mozzarella
Fresh basil leaves

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Instructions

Begin by making the dressing. Coat the bacon in the brown sugar, using more if needed to fully coat each slice. Place the bacon in a large deep-sided skillet (nonstick, preferably) set over medium-high heat. Cook, keeping an eye on them, until caramelized and browned; about 4 to 5 minutes, flipping halfway through. NOTE: The sugar can burn if you don’t watch out, so reduce the heat if needed and just turn them as needed. Transfer the bacon to a plate to cool, keep the drippings in the pan. The slices will crisp/firm up as they cool.
Once cool, chop into small bits/pieces. Pour the drippings into a modded jar or you can use a blender. Add the Dijon, balsamic, Sriracha, sugar, and olive oil. Shake or blend until emulsified and mixed. Season to taste with salt and lots of pepper.
Arrange the watermelon, tomato, and mozzarella on a platter. Spoon the candied bacon dressing all over and top with the reserved candied bacon bits and fresh basil.

Find it online: https://mykitchenlittle.com/2021/06/30/watermelon-caprese-salad/