Watermelon Arugula Salad

Ingredients:

Watermelon - 2 cups chopped

Bacon - 6 strips 

Asparagus - 12 spears

Arugula - 3 handfuls

Salt - 1 tsp

Black pepper - ½ tsp.

Dressing:

Balsamic vinegar - ½ cup

Bacon fat - 2 tsp. - or extra virgin olive oil

Extra virgin olive oil - 2 tsp.

Sesame oil - 1 tsp.

Salt - ½ tsp.

Black pepper - ½ tsp.

Directions:

1. Heat a non-stick pan to medium-high, cook bacon strips turning over repeatedly and removing fat and saving 2 tsp. in a small bowl. Cook about 5-6 minutes (reducing heat if necessary). Place a couple of paper towels on plate and let bacon drain excess fat. Break up into small pieces.

2. Season watermelon with ½ tsp. salt and pinch of black pepper. In the same pan with 1 tsp. of bacon fat cook slices of watermelon until browned and caramelized on each side (about 3 minutes each side). Remove and let cool, then cut into cubes and set in a bowl.

3. In the same pan add 1 tsp. of bacon fat and cook asparagus seasoning with ½ tsp. salt and pinch of black pepper as needed. Toss around covering with lid until asparagus is cooked and browning at tips, about 6 minutes. Cut on a diagonal into thirds.

4. For dressing, add ¼ cup balsamic vinegar into pan on medium-low heat with sesame oil, let reduce for 1 minute and pour right over the watermelon bowl. 

5. Assemble salad in large bowl with arugula, watermelon (without excess liquid), asparagus and bacon. Dress with extra virgin olive oil, remaining ¼ cup balsamic vinegar, salt and black pepper. Plate and enjoy.