Ingredients

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

Serves 8

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