Insalata di Cantalupo

1. 1

   Halve the figs vertically, not peeling them, and lay them, in some pattern that pleases you, on two large plates.

2. 2

   Halve the melon horizontally, removing its rind and seeds, carving each half into 1/4-inch slices and laying these on the plates.

3. 3

   Tear the mint leaves and strew the fruit with them.

4. 4

   Drop the oil in tears over the figs and the lemon juice over the melon.

5. 5

   Serve the salads with iced moscato or any fine, ambered sweet wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.