Recipe information
Yield
2 first-course
Ingredients
1
tablespoon Sherry wine vinegar
1
teaspoon honey
1
/4 teaspoon aniseed
3
tablespoons thinly sliced fresh mint, divided
2
tablespoons olive oil
4
cups (packed) mixed baby greens (about 3 ounces)
4
honeydew melon wedges, peeled
6
thin slices prosciutto
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Preparation
Whisk first 3 ingredients and 1 tablespoon mint in small bowl; whisk in oil. Season dressing to taste with salt and pepper. Toss greens with 2 tablespoons dressing in medium bowl; divide between 2 plates. Place melon next to greens; drape prosciutto over melon. Drizzle remaining dressing over prosciutto and melon. Sprinkle with remaining 2 tablespoons mint and freshly ground pepper and serve.