In a large bowl, whisk honey and lime juice until smooth. While whisking, slowly add olive and a pinch of salt.
Cut melons into long thin wedges and place in bowl with vinaigrette. Add cucumbers and gently toss to coat. Refrigerate at least 30 minutes before serving. Can be made up to a day in advance.
To serve, place cucumbers and melon on a serving plate or bowl. Drizzle over remaining vinaigrette and scatter cashews, mint and sesame seeds over top. Serve immediately.
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