Melon and hearts of palm salad with chutney vinaigrette

6 Servings

Ingredients

Quantity Ingredient
2 teaspoons Dry mustard
2 teaspoons Honey
2 tablespoons Mango chutney
6 tablespoons Lime juice
⅓ cup Orange juice OR- extra virgin olive oil
Salt & freshly ground pepper to taste
14 ounces Canned hearts of palm drained
1 Ripe honeydew melon
1 Ripe cantaloupe
Shredded lettuce

Directions

DRESSING

SALAD

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.

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