Melon & Hearts Of Palm Salad With Chutney Vin
condiment, indian, salads
----DRESSING----
2 teaspoon dry mustard
2 teaspoon honey
2 tablespoon mango chutney
6 tablespoon lime juice
1/3 cup orange juice or- extra virgin olive; oil
1 salt & freshly ground pepper - to t; aste
----SALAD----
14 oz canned hearts of palm - drained
1 ripe honeydew melon
1 ripe cantaloupe
1 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.
Yield: 6 servings