Ingredients
1 (3-pound) cantaloupe, halved lengthwise and seeded
2 teaspoons fresh lime juice
1 tablespoon TAO Extra Virgin Olive Oil
1/8 cup fresh tarragon leaves
Coarse sea salt to taste
Crushed black pepper to taste
6 thin lime wedges
Directions
Cut each cantaloupe half lengthwise into 3 wedges (6 total). Shave thin slices from the seeded side of a melon wedge with a vegetable peeler (the first slice may be irregular), stopping when you get close to the rind. Arrange slices, overlapping slightly, on 1 plate.
Repeat with the remaining cantaloupe, putting slices from each wedge on a separate plate.
Drizzle each serving with 1/4 teaspoon lime juice and 1/2 teaspoon oil, then scatter tarragon leaves on top. Season with sea salt and pepper and serve with lime wedges.