Blueberry Salad With Prosciutto And Melon
- 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
- 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.
- Place 3 prosciutto slices on each of 4 plates. Top with melon, then blueberry mixture. Serve immediately.
olive oil, lime juice, fresh italian parsley, coarse kosher salt, aniseed, lime peel, blueberries, fennel bulb, red onion, paper, cantaloupe
Taken from www.epicurious.com/recipes/food/views/blueberry-salad-with-prosciutto-and-melon-360051 (may not work)