Melon Carpaccio

• 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
• Special equipment: a Y-shaped vegetable peeler

1. Cut each cantaloupe half lengthwise into 3 wedges (6 total).
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. Arrange slices, overlapping slightly, on 1 plate.
4. Repeat with remaining cantaloupe, putting slices from each wedge on a separate plate.
5. Drizzle each serving with 1/4 teaspoon lime juice and 1/2 teaspoon oil, then scatter 10 tarragon leaves on top.
6. Season with sea salt and pepper and serve with lime wedges.

cantaloupe, lime juice, extravirgin olive oil, tarragon, salt, lime wedges, vegetable peeler

Taken from www.epicurious.com/recipes/food/views/melon-carpaccio-108329 (may not work)