Cut melon lengthwise into narrow wedges about 1 1/2 inch wide, then cut wedges crosswise into 3/4 inch thick slices (tall and pointed). Trim rind to enable slices to stand upright. Just before serving, stir together pepper and salt and sprinkle over slices. Stir together cheese and mint and sprinkle slices again.
Ingredients
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1 piece watermelon (4 lb piece)
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1/2 teaspoon black pepper
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1/2 ounce grated Parmigiano
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1 1/2 tablespoons chopped fresh mint
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