Cantaloupe With Black Olives Starter

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READY IN: 30mins
Recipe by That is Dr House to

From Comptoir du Victuaillier in Gordes in Luberon by way of Mostly Vegetables by Susan Costner. Suggetion for serving is with an hors d'oeuvres [or Horsey-derves as my ex would have said] plate, some mild radishes, and fennel and cheese twists or savory wine biscuits.

Ingredients Nutrition


  1. Scoop the melons out with a melon baller.
  2. Combine them with the olives.
  3. Toss gently.
  4. refrigerate for at least 30 minutes for flavors to blend.
  5. Season just before serving.

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