Watermelon-Fruit Salad with Honey-Mint Vinaigrette

For the vinaigrette:
To a blender add the lime juice, vinegar, honey, Dijon mustard and salt. Blitz to combine. Add the mint and blitz until mint is well chopped. Scrape down sides of blender as necessary.

With the blender running on medium speed, slowly drizzle the oil through the funnel in the lid and process until combined. Pour into a covered and refrigerate for 1-2 hours, until thoroughly chilled and flavors have blended.

For the salad:
In a large bowl, gently toss together the melon balls. Add the mango slices and blackberries and very gently toss to combine. Garnish with mint leaves as desired. Cover and chill well. When ready to serve, pass the vinaigrette with the salad.

Notes:
1. Be sure to wash the outside of the melons very well prior to cutting.
2. Nectarines are a good alternative for the mangoes.
3. Blueberries can be used instead of blackberries.
4. If desired, in place of the Honey-Mint Vinaigrette, the salad can be sprinkled with finely chopped mint, drizzled with lime juice and honey and sprinkled with salt.