Insalata di Melone


A nice take on cantaloupe:

2½ – 3 lb. cantaloupe, seeds removed and cut into small chunks (or scooped into balls)
Salt and freshly ground black pepper
2 tsp. fruity extra-virgin olive oil
2 tsp. white wine vinegar
2 tsp. snipped fresh chives

Place the melon in a large bowl; set aside.  Mix the remaining ingredients together and pour over melon; mix gently.  Serve cold.

Also works well served over pale inner leaves of lettuce.

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