Recipe information
Total Time
40 minutes
Yield
4 Servings
Ingredients
2
tablespoons olive oil
2
tablespoons fresh lime juice
2
tablespoons chopped fresh Italian parsley
1
/2 teaspoon coarse kosher salt
1
/4 teaspoon aniseed, coarsely crushed in mortar with pestle or in resealable plastic bag
1
/4 teaspoon finely grated lime peel
1
11-ounce container fresh blueberries (about 2 cups)
1
small fennel bulb, trimmed, halved vertically, cored, cut into 1/4-inch-wide strips
1
cup thinly sliced red onion
12
paper-thin prosciutto slices
12
1/4- to 1/3-inch-thick wedges peeled cantaloupe or honeydew
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Preparation
Step 1
Whisk first 6 ingredients in medium bowl. Season dressing with pepper. Stir in next 3 ingredients; let stand at room temperature 15 minutes, tossing occasionally.
Step 2
Place 3 prosciutto slices on each of 4 plates. Top with melon, then blueberry mixture. Serve immediately.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 284.7 %Calories from Fat 37.8 Fat (g) 12.0 Saturated Fat (g) 2.5 Cholesterol (mg) 33.0 Carbohydrates (g) 33.6 Dietary Fiber (g) 5.5 Total Sugars (g) 20.7 Net Carbs (g) 28.2 Protein (g) 14.9 Sodium (mg) 1329.4