Melon Carpaccio with Lime and Tarragon

["Recipe and photo by Viviane Baquet Farre of food and style<\/a><\/em>","Recipe and photo by Viviane Baquet Farre of

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 California Olive Ranch extra virgin olive oil in a small bowl and whisk until well blended. Drizzle over the melon slices. Garnish with the tarragon leaves and serve.