Garnish plate. Coat diced peppers and melon with a marinade of three parts olive oil, one part salt, balsamic vinegar, pepper and chopped basil. Arrange in the center of the plate.
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Garnish plate. Coat diced peppers and melon with a marinade of three parts olive oil, one part salt, balsamic vinegar, pepper and chopped basil. Arrange in the center of the plate.