Stir the vinegar, orange zest and mint into the wine syrup and season to taste with pepper.
Cut the melon in half and scoop out the seeds with a teaspoon. Cut each half lengthwise into 2 segments. Slice the flesh away from the skin of each segment by running a knife blade between the flesh and skin and cut the flesh into long thin strips.
Divide the melon strips between 4 plates and drizzle a little of the sauce over them. Add a scattering of mint leaves and serve with any remaining sauce.
posted by Mr Falafel