Blueberry Salad with Prosciutto and Melon

Name: Blueberry Salad with Prosciutto and Melon
Prep time: 25 minutes
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

By Lori Longbotham

June 29, 2010

Recipe notes