Melon and hearts of palm salad with chutney vinaigrette

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