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Thin Slices of Cantaloupe with Goat Cheese

4 servings
1 cantaloupe melon
2 blocks of goat cheese, e.g. Chabichou du Poitou, or similar
1 tablespoon gomashio pepper
4 tablespoons BIO PLANÈTE Apricot Kernel Oil
4 leaves of basil

Divide the cantaloupe in half and remove the seeds. Cut thin slices of both melon and cheese. Arrange melon and cheese slices in alternating layers on the four plates. Season with pepper and gomashio, sprinkle with apricot kernel oil. Decorate each serving with one leaf of basil.

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