Watermelon and Bacon Salad

I love to read. Anything and everything. Because of this, I finally decided the time had come to get a few girls together to start a book-club. :) Our first gathering was this past Sunday at my apartment, and as any good host, food and beverages must be a part of the event.

One of the dishes I decided to make was a Watermelon and Bacon Salad. I know the combination may sound a little strange, but have no fear, it is amazing! This is one of those salty-sweet combinations that create the perfect bite, especially when the weather is nearing 90 degrees. Easy to make, simple and delicious. I hope you enjoy!

Serves 4 to 6
start to finish: 25 minutes

2 tbsp fresh lemon juice
2 tbsp gluten-free balsamic vinegar
2 tbsp agave nectar
2 tbsp olive oil
1 scallion, minced
3 to 5 springs parsley, stems removed and minced
salt & pepper to taste
6 to 8 cups watermelon, cut into 1 inch chunks
7 stripes gluten-free bacon, diced
¼ cup pine nuts, lightly toasted
½ cup goat feta cheese, optional (you can also sub shredded non-dairy cheese)

In a small bowl, whisk together lemon juice, vinegar, agave, olive oil, onion, parsley and salt & pepper. Set aside.

Fry bacon in a nonstick saute pan for about 8 minutes, until crisp. Remove to a plate covered in paper towel and allow to cool. Once cool finely dice bacon. note: to make this dish faster you can also use precooked bacon

In a second nonstick saute pan, put the pine nuts in it (without oil) and turn the heat to medium. Shake the pan every 30 seconds and toss the pine nuts. When they are fragrant and lightly browned, turn the heat off and remove the pine nuts to a plate and allow to cool.

Place the watermelon into a large serving bowl and pour the liquid mixture over it, tossing lightly. Top with toasted pine nuts, bacon and feta cheese. Serve immediately.