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Cantaloupe with Sugar Snap Peas and Ricotta Salata

['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)']

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.
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.

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