Inspired by melon season and access to great produce from local farms and high-quality bacon from Sogno Toscano in Santa Monica, this easy summer dish from Mayfield chef Jon Sarmenta hits the spot.
The most important thing is to buy really great melons and cured bacon. “We cut the bacon in the house so it's really soft and fresh,” says Sarmenta, “but if I were making it at home, I would just go to a great Italian deli or butcher shop and ask them to cook it for me cut.” .”
Note: Prepare the melon juice by blending excess melon and scraps in a blender until pureed, then straining. Prepare the orange syrup for the vinaigrette the day before: Mix the zest of one orange, 3/4 cup sugar and 1/2 cup water. Let the mixture sit for 24 hours, then strain and remove the peel.
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