Melon & Hearts Of Palm Salad With Chutney Vinaigrette

--DRESSING

-- 2 ts Dry mustard

2 ts Honey

2 tb Mango chutney

6 tb Lime juice

1/3 c Orange juice

-OR- extra virgin olive oil Salt & freshly ground pepper -- to taste

---SALAD

--- 14 oz 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 bite-size pieces. Serve hearts of palm and melon on a bed of shredded lettuce, with dressing.