Cut cantaloupe into 3/4 - 1 inch cubes (or ball them) and place in a large bowl. Add lime juice, mint, lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate until ready to serve, stirring occasionally, up to 3 hours.
1/4 cup blue cheese, crumbled 1 cup vegetable oil (I always use canola oil) 2 tablespoons lemon juice 1/4 coup white wine vinegar 2 garlic cloves, minced 2 teaspoons seasoning salt 1 teaspoon white sugar 1/2 teaspoon dry mustard hot sauce to taste (I use Frank's) 2 cups fresh mushrooms, stems removed
In a medium bowl, mix together the blue cheese, oil, lemon juice, vinegar, garlic, seasoning salt, sugar, dry mustard and hot sauce. Stir in the mushrooms. Cover and refrigerate 4 to 6 hours before serving.