Cantaloupe with Black Pepper
Take ripe cantaloupe, seeds removed. In a medium bowl, scoop out 1-inch balls with the help of melon baller. Sprinkle freshly ground black pepper and gently toss with 1-2 tsp extra virgin olive oil. Cover a serving plate with endive leaves. Put cantaloupe balls on the leaves. Take 2 tsp snipped fresh chives and scatter over melon. The dish is ready to serve!