Melon Carpaccio Serves 6

Cut each cantaloupe half lengthwise into 3 wedges (6 total). Shave thin slices from seeded side of melon wedge w a vegetable peeler (first slice may be irregular), stopping when you get close to the rind. Arrange slices, overlapping slightly, on one plate per wedge. Drizzle each serving w 1.4 tsp lime juice and 1/2 tsp olive oil, then scatter 10 tarragon leaves on top. Season w sea salt and pepper and serve w lime wedges.

Lime Juice 1.5 tsp fresh
Melon, Cantaloupe 1 3-lb, halved lengthwise and seeded
Olive Oil 1 T
Salt coarse sea salt
Tarragon 60 small, fresh leaves