Ingredients

14 oz canned artichoke hearts, drained and cut in quarters
Juice of one lemon
2 tablespoons olive oil
½ Cantaloupe melon
½ Honeydew melon
7 ounces chorizo sausage, outer casing removed
1 tablespoon fresh tarragon or flat leaf parsley

Pan fry or grill the bulk chorizo sausage until the outside is brown. Allow to cool and cut into
¾ - 1 inch slices. (Reserve chorizo drippings to use with Potatoes with Aioli Tapas.)

Cut melons in half and remove outer skin and seeds. Cut the melons into bite size pieces and place in a medium sized serving dish.  Combine with artichokes and arrange slices of chorizo sausage on top. Set aside.

Dressing Preparation:
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon prepared mustard
1 tablespoon chopped fresh tarragon
salt and pepper to taste

In a small bowl, whisk together all ingredients for dressing and pour over prepared salad just before serving. Garnish with tarragon or parsley leaves.