This is all about the quality of your melon, so only serve this at the height of summer when they are fabulous. If you can find it, use Charentais type melon for this recipe. Cantaloupes and muskmelons should have an aromatic smell and a slight give at the stem end. Fleur de sel is a delicate sea salt harvested in the salt marshes of Camargue. You can buy it at specialty markets.

Ingredients – Serves 6
1 ripe melon, well chilled
2 tablespoons extra virgin olive oil
Sprinkle of fleur de sel 

Process
1. Chill six appetizer plates

2. Cut your melon in half and remove the seeds

3. Cut each half into six wedges

4. Carefully separate the melon flesh from its rind, working from the blossom end toward the stem, leaving the top ½” attached

5. Place two melon slices on each plate, curling the peel away from the flesh

6. Drizzle a teaspoon of best quality olive oil on each plate (Use a squirt bottle for this)

7. Sprinkle the melon with fleur de sel and serve