How To make Melon & Hearts Of Palm Salad with Chutney Vinaigrette

DRESSING:

2 ts Dry mustard
2 ts Honey
2 tb Mango chutney
6 tb Lime juice
1/3 c Orange juice
-OR- extra virgin olive oil Salt & freshly ground pepper

to taste :

SALAD

14 oz Canned hearts of palm
:

drained 1 Ripe honeydew melon
1 Ripe cantaloupe
Shredded lettuce In a small bowl, blend together mustard, honey, chutney, and 4 tablespoons lime juice. Gradually whisk in olive oil. Add salt and pepper to taste, then strain dressing through a sieve to remove large pieces of chutney. Chop hearts of palm and set aside. Remove peel and seeds from melons and cut into bite-size pieces. Serve hearts of palm and melon on a bed of shredded lettuce, with dressing.