Melon Carpaccio

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.

No additional tips available.