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Melon And Hearts Of Palm Salad With Chutney Vinaigrette Recipe

by Global Cookbook

Ingredients

2 tsp Dry mustard 2 tsp Honey 2 Tbsp. Mango chutney 6 Tbsp. Lime juice

1/3 c. Orange juice Or possibly- extra virgin extra virgin olive oil Salt & freshly grnd pepper to taste 14 ounce Canned hearts of palm liquid removed 1 x Ripe honeydew melon 1 x Ripe cantaloupe Shredded lettuce

Directions

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

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