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