Cantaloupe & Green Tomato Salad

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1 small ear of corn

1 small green tomato, about 4 to 6 ounces

3 to 4 ounces jicama

8 ounces cantaloupe, ripe but still fairly firm

1 1/2 tablespoons preserved lemon, or to taste

1 tablespoon snipped chives, to taste

Extra virgin olive oil

Kosher salt and freshly ground pepper to taste

Dash of smoked paprika or chipotle chile powder, to taste (optional)

Small inside leaves of butter lettuce, rinsed and dried

Squeeze of lemon juice, as needed

Chopped tarragon to garnish

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