Insalata di Cantalupo

• 4 to 6 plump, ripe green or purple figs
• 1 small, very ripe cantaloupe or other orange-fleshed melon
• 1 generous handful of fresh mint leaves
• 2 tablespoons finest extra-virgin olive oil
• 2 tablespoons just-squeezed lemon juice

1. Halve the figs vertically, not peeling them, and lay them, in some pattern that pleases you, on two large plates.
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. Tear the mint leaves and strew the fruit with them.
4. Drop the oil in tears over the figs and the lemon juice over the melon.
5. Serve the salads with iced moscato or any fine, ambered sweet wine.

purple, cantaloupe, generous handful, olive oil, lemon juice

Taken from www.epicurious.com/recipes/food/views/insalata-di-cantalupo-391002 (may not work)