I recently shared a dinner with friends at Blue Hill at Stone Barns, in Pocantico Hills, New York. The simple combinations and surprising preparations of farm fresh ingredients made for a most memorable meal, but there was one course that I couldn't stop thinking about : melon and freshly ground black pepper.
Today in the test kitchen, a colleague had some extra golden honeydew melon, and I jumped at the opportunity to recreate this dish. This time I added some crumbled feta to make it a more filling afternoon snack. Delicious!