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Moroccan Melon, Orange and Olive Salad
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1/2 honerdew melon, peeled, seeded and cut into 1 inch pieces
4 oranges, peeled, sliced into 1/2 inch rounds and cut into quarters
18 large pitted California black olives, quartered lengthwise
1 tablespoon chopped fresh mint
1/4 teaspoon cayenne
1/2 teaspoon cinnamon
1 tablespoon olive oil or vegetable oil
2 tablespoons balsamic vinegar
3/4 teaspoon freshly ground black pepper
Place the fruit and olives in a large bowl. In a small bowl, whisk together the remaining ingredients, add to the fruit and olives and toss well. Cover and refrigerate for 1 hour. Serve chilled or at room temperature.
Wine Suggestion - Riesling
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