Melon with Tarragon

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From Jerry Traunfeld, author of The Herbfarm Cookbook and executive chef of The Herbfarm located east of Seattle, Washington.

2 tablespoons fresh lime juice
1 tablespoon honey
1-2 tablespoons chopped fresh tarragon
Fresh cantaloupe chunks
Salt and freshly ground pepper

In a medium bowl whisk together the lime juice, honey, and tarragon. Add the cantaloupe chunks and toss gently. Season with salt and pepper to taste.

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