Melon and Hearts Of Palm Salad With Chutney Vin

Recipe Ingredients

		Dressing
2 teaspoons	10ml	Dry mustard
2 teaspoons	10ml	Honey
2 tablespoons	30ml	Mango chutney
6 tablespoons	90ml	Lime juice
1/3 cup	78ml	Orange juice OR
1/3 cup	78ml	Extra virgin olive oil
		Salt and freshly ground pepper - to taste
		Salad
14 oz	397g	Canned hearts of palm - drained
1		Ripe honeydew melon
1		Ripe cantaloupe
		Shredded lettuce

Recipe Instructions

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.

Source:
Diane Mott Davidson, The Grilling Season

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