- 1 (3-inch) piece peeled ginger
- 1/3 cup mild olive oil
- 1 tablespoon fresh lime juice
- 12 thin slices smoked sable (3/4 pound)
- 1 Cavaillon melon or 1/2 cantaloupe
- thin julienne of black and red radish
- Finely grate enough ginger to measure 1 tablespoon. Purée ginger, oil, and lime juice in a blender until smooth and emulsified. Transfer to a small bowl.
- Arrange sable slices in 1 layer on a tray and brush with some of ginger emulsion.
- Halve melon lengthwise, then seed and peel. Cut 12 (1/8-inch-thick) lengthwise slices of melon.
- Arrange 3 melon slices and 3 sable slices on each of 4 plates. Drizzle plates with ginger emulsion.