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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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3 oranges, peeled and sliced crosswise
½ cantaloupe, thinly sliced
2 cups carrots, shredded
2 tablespoon. olive oil
2 tablespoon balsamic vinegar
Juice of ½ lemon
2 teaspoon Dijon mustard
2 tablespoon chopped fresh mint
Divide oranges, cantaloupe and carrots among 6 salad plates. In a small bowl, whisk together oil, vinegar, lemon juice, mustard and mint. Drizzle over salads.