MELON CARPACCIO

This is a great first course and while it uses cantaloupe (or honeydew melon), the melon doesn't have to be perfectly ripe. As a matter of fact, it's better if it's not. I've served this many times and invariably at least one of my guests asks for the recipe. I usually prepare the melon slices ahead and preserve them on a plate in layers, each layer protected by a sheet of wax paper, and held in the refrigerator until I'm ready to serve. The melon should be cold; the plates could be, too. This takes a little time to assemble but it can be done way ahead and believe me, it's worth it.

MELON CARPACCIO

serves 6, as a first course



1 (3-lb) cantaloupe (or honeydew) melon, halved lengthwise and seeded

1 1/2 t fresh lime juice

1 T extra virgin olive oil

60 small, fresh tarragon leaves (dried WILL NOT DO!)

coarse sea salt, to taste

6 thin wedges lime

1. Cut each cantaloupe half lengthwise into 3 wedges (for 6 total). Shave thin slices from seeded (flesh) side of a melon wedge with a vegetable peeler. The first slice may be irregular and you may find this a little awkward but you'll get the hang of it as you go along. Stop when you get near the rind. When you're ready to serve, arrange slices, overlapping slightly on a each of six plates. Four slices for each guest is a good amount.

2. Drizzle each serving with 1/4 t lime juice and 1/2 t oil, then scatter 10 tarragon leaves on top. Season with sea salt and pepper and serve with lime wedges.