Ingredients

• 1/2 small cantaloupe or Honey Kiss melon (about 1 1/2 lb.)
• 8 oz. sugar snap peas, strings removed, thinly sliced on a diagonal
• 8 oz. ricotta salata (salted dry ricotta), thinly sliced into strips with a vegetable peeler or mandoline
• 3 Tbsp. tarragon leaves
• Extra-virgin olive oil, lemon wedges, flaky sea salt, and Aleppo-style pepper (for serving)

Instructions

1. Scoop out seeds from melon half and place, cut side down, on a cutting board and remove rind by slicing down along the curve of the melon with a sharp knife, rotating as you go. Cut in half again, then very thinly slice each piece crosswise on a mandoline (to make half-moons) or use a vegetable peeler to make ribbons.
2. Toss melon, peas, ricotta, and tarragon on a platter. Drizzle with some oil, squeeze some lemon juice over, and sprinkle with salt and Aleppo-style pepper.