Melon Carpaccio with Blood Orange Olive Oil & Fresh Tarragon

Ingredients:

• 1 small ripe melon
• 1 1/2 tsp. lime juice
• 3 tbsps Blood Orange Olive Oil
• 2 Tbl fresh tarragon leaves

 

 Directions:

• 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.

• Using a mandoline, slice the melon halves in 1/8” slices. Arrange the slices onto four plates, overlapping them to form a long row.
• 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.