Cantaloupe Carpaccio | Vineyard
Sweet cantaloupe is complimented by a touch of zesty lime, rich olive oil, and fresh tarragon.
- 1 Cantaloupe, halved lengthwise and seeded
- 1 1/2 teaspoon fresh lime juice
- 1 tablespoon extra virgin olive oil
- 60 small fresh tarragon leaves
- Coarse sea salt, to taste
- 6 thin lime wedges
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.
Drizzle each serving with 1/4 teaspoon lime juice and 1/2 teaspoon oil.
Scatter 10 tarragon leaves on top.
Season with sea salt and pepper and serve with lime wedges.
Recipe courtesy of Sous Chef Tyler Williams of Vineyard Restaurant & Bar