Active Time

　　20 minutes

　　Total Time

　　20 minutes

　　

Ingredients

Makes 6 first-course servings

　　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

　　

Step 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.

　　

Step 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.