Strawberry, Melon & Avocado Salad

• 1/4 cup honey
• 2 tablespoons sherry wine vinegar (may sub red-wine vinegar)
• 2 tablespoons finely chopped of fresh mint
• 1/4 teaspoon fresh ground pepper
• 1 pinch salt
• 4 cups Baby Spinach
• 1 small avocado, peeled, pitted and cut into 16 slices (4-5 ounces)
• 16 thin slices cantaloupe, rind removed (about 1/2 small cantaloupe)
• 1 1/2 cups hulled strawberries, sliced
• 2 teaspoons sesame seeds, toasted (see Tip)

1. Whisk honey, vinegar, mint, pepper and salt in a small bowl. (You can make this dressing up 1 day ahead if necessary).
2. Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.
3. Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

honey, sherry wine vinegar, mint, fresh ground pepper, salt, spinach, avocado, thin slices cantaloupe, hulled strawberries, sesame seeds

Taken from www.food.com/recipe/strawberry-melon-avocado-salad-383219 (may not work)