Melon glacé

• 2 small Cantaloup or Charentais melons, chilled
• juices from melons
• few drops of balsamic vinegar

Cut the chilled melons in half and scoop out the seeds. Over a bowl (to catch the juices), peel the melon halves, leaving a little rim of pale green around each half. Reserve the juices.

Using a rotary meat slicer, cut the peeled melon halves into the thinnest possible slices. If you do not have a rotary slicer, use the slicing attachment on an electric food processor, but this does not