Melon Carpaccio

Directions

1. 1
   In a small saucepan combine orange, lime juice and cilantro; bring to a boil and simmer for 5 minutes.
2. 2
   Remove from heat and drain, reserving liquid.
3. 3
   Stir honey into liquid and allow to cool completely.
4. 4
   Cut each cantaloupe half lengthwise into 3 wedges (6 total); remove rind.
5. 5
   Shave thin slices of each wedge melon wedge with a vegetable peeler or mandolin.
6. 6
   Arrange slices, overlapping slightly onto a platter.
7. 7
   Scatter Mini Mini Bocconcini onto cantaloupe, drizzle with reserved orange/lime liquid; sprinkle with salt.
8. 8
   Garnish with lime and orange wedges and cilantro if desired.
9. 9
   Makes 6 servings.