Prepare your cut fruit and set aside.
Place the minced shallot in a small bowl with the champagne vinegar, Dijon mustard, honey
Extra virgin olive oil
Allow to rest for 15 minutes.
Toss the fruit in this shallot vinaigrette
Evenly distribute the freshly-sliced mint in the fruit as well.
Season gently with salt
Add freshly-ground black pepper to taste.
Serve the fruit in bowls, topped with crumbled feta, toasted peanuts, and a drizzle of Extra Virgin Olive Oil.