Melon Carpaccio

Directions

1. 1
   Cut each cantaloupe half lengthwise into 3 wedges (6 total).
2. 2
   Shave thin slices from seeded side of a melon wedge with vegetable peeler (first slice may be irregular), stopping when you get close to rind.
3. 3
   Arrange slices, overlapping slightly, on 1 plate.
4. 4
   Repeat with remaining cantaloupe, putting slices from each wedge on a separate plate.
5. 5
   Drizzle each serving with 1/4 teaspoon lime juice and 1/2 teaspoon oil, then scatter 10 tarragon leaves on top.
6. 6
   Season with sea salt and pepper and serve with lime wedges.