Marinated Cantaloupe Salad with Honey, Black Pepper & Basil

From Sauver Magazine

1/2 cup honey
2 teaspoons whole black peppercorns, crushed
1 cup boiling water
1 medium slightly underripe cantaloupe, peeled, seeded and thinly sliced
3 tablespoons fresh basil leaves, thinly sliced
Flaked sea salt

*Prepare at least 4 hours or up to overnight before serving.

In a 9”x13” baking dish whisk the honey, black pepper and boiling water. Allow to cool. Add the sliced cantaloupe, toss gently to coat. Cover tightly with plastic wrap and refrigerate 4 hours or overnight.

Before serving, drain and discard the excess syrup from the cantaloupe. Sprinkle with the thinly sliced basil and flaked sea salt.