Recipe and photo by Viviane Baquet Farre of food and style
- 1 small ripe melon
- 1 1/2 Tsp lime juice
- 3 Tbl extra virgin olive oil
- 2 Tbl fresh tarragon leaves
Step 1: Cut both ends off the melon and then skin it by slicing the skin off with a sharp knife from the top to the bottom. Cut the melon in half and seed it.
Step 2: Using a mandoline, slice the melon halves in 1/8” slices. Arrange the slices onto four plates, overlapping them to form a long row.
Step 3: Place the lime juice and olive oil in a small bowl and whisk until well blended. Drizzle over the melon slices. Garnish with the tarragon leaves and serve.
Yield: 4 servings