- 1/2 small to medium honeydew melon, peeled, seeded, sliced
- 4 ounces thinly sliced lox
- 3 tablespoons chopped fresh chives
- 8 thin lemon wedges
- Divide melon slices among plates. Top with lox. Sprinkle chives over. Season to taste with pepper. Place 2 lemon wedges on each plate and serve.