Cantaloupe with Black Pepper, Oil, & Vinegar

One of my favorite cookbooks is Lynn Rossetto Casper's The Italian Table.  This is one of my favorite salads to serve ladies at a luncheon.  You could add a little goat cheese, if you like.  Bon Appetito!

Cantaloupe with Black Pepper, Oil, & Vinegar

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
Coarse 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

With a melon baller, scoop out 1-inch balls from the melon and place 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.