Melon And Hearts Of Palm Salad With Chutney Vinaigrette Recipe
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Ingredients
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Directions
- 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.
- 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.