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Cantaloupe With Black Olives Starter

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“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.”
READY IN:
30mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  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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