Recipe - Melon And Hearts Of Palm Salad With Chutney Vinaigrette

DRESSING
2 teaspoon Dry mustard
2 teaspoon Honey
2 tablespoon Mango chutney
6 tablespoon Lime juice
1/3 cup Orange juice
OR extra virgin olive oil
Salt & freshly ground pepper
to taste

SALAD
14 ounce 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 bitesize pieces. Serve hearts of
palm and melon on a bed of shredded lettuce, with dressing.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip