Insalata di Melone (Cantaloupe with Pepper, Oil & Vinegar

For purposes of classification, we are treating cantaloupe as a vegetable, though it is obviously not. This is a beautiful salad that goes anywhere - an elegant luncheon or the warm-up to a grill meal.

• Half of a 2 1/2 to 3 pound ripe cantaloupe, seeds removed
• Several pale green leaves from the center of a head of curly endive
• Salt and freshly ground black pepper
• 2 teaspoons fruity extra-virgin olive oil
• 2 teaspoons white wine vinegar
• 2 teaspoons snipped fresh chives or scallion tops

METHOD

With a melon baller, scoop out 1-inch balls from the melon and turn into a medium bowl. Line an 8-inch white serving plate with the endive greens.

Sprinkle the melon with salt and pepper to taste. Gently toss with the olive oil, then the wine vinegar. Spoon onto greens, scatter the chives over the melon, and serve.

Make 4 servings

Recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

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