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Daniel's Aioli - Daniel Boulud's Key 3, David Tanis on seaweed, Alice Medrich on desserts, Frank DeCaro plays Stump the Cook.

Melon with Tarragon

 
 

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


Instructions

1. In a medium bowl whisk together the lime juice, honey, and tarragon.

2. Add the cantaloupe chunks and toss gently.

3. Season with salt and pepper to taste.

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

Categories: 
SidesStartersSummerVeganVegetarian

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