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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 (3-lb) cantaloupe, halved lengthwise and seeded |
1 1/2 teaspoons fresh lime juice |
1 tablespoon extra-virgin olive oil |
60 small fresh tarragon leaves |
coarse sea salt (lightly crushed if grains are large) to taste |
6 thin lime wedges |
Directions:
1. 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 slices from each wedge on a separate plate.
2. Drizzle each serving with 1/4 teaspoon lime juice and 1/2 teaspoon oil, then scatter 10 tarragon leaves on top. Season with sea salt and pepper and serve with lime wedges.
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