1 (14-ounce) can hearts of palm, drained and cut into 1" pieces
1 ripe, room-temperature cantaloupe (about 3 pounds), either cut into bite-sized pieces or scooped with a melon baller
3/4 cup mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
Place the hearts of palm and melon pieces in a large mixing bowl. In a small bowl, whisk the remaining ingredients together to make a dressing. Add the dressing to the big bowl and stir to coat. Serve immediately.