Melon Carpaccio

Ingredients

• Coarse sea salt
• 60 small fresh tarragon leaves
• 6 thin lime wedges
• 1 Y-shaped vegetable peeler
• 1 3-lb cantaloupe
• 1 tablespoon extra-virgin olive oil
• 1 ½ teaspoons fresh lime juice

Cut each cantaloupe half lengthwise into 3 wedges (6 total). 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. Arrange slices, overlapping slightly, on 1 plate. Repeat with remaining cantaloupe, putting s...

View full recipe at Epicurious