With a melon baller, scoop out 1-inch balls (or cut with knife into bite-size pieces) from the cantaloupe and place into a medium-size bowl.
Line an 8-inch serving plate with the endive greens.
Sprinkle the cantaloupe balls with salt and black pepper to taste. Gently toss with the olive oil, then the wine vinegar.
Spoon the cantaloupe mixture onto the prepared endive greens, scatter the chives over the melon, and serve.
Make 4 servings.
Per Serving -1.8 Fat grams, 5 Carbohydrate grams, 29 calories, 1 WW points
Cantaloupe with Black Pepper Salad Recipe (Instalata di Melone): https://whatscookingamerica.net/salad/cantaloupepepper.htm