Melon Salad with Poppy Seed Vinaigrette

Directions

• In a large bowl, combine the melon, cucumber and mint; cover and refrigerate until serving.
• For vinaigrette, in a small saucepan, combine the sugar, vinegar, salt and mustard. Cook and stir over medium heat until sugar is dissolved. Cool. Transfer to a blender. While processing, gradually add oil in a steady stream. Stir in yogurt and poppy seeds.
• Pour half of the vinaigrette over melon mixture; toss to coat. Arrange spinach on a serving platter; top with melon. Drizzle with remaining vinaigrette.