Recipe information
Total Time
40 minutes
Yield
Makes 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
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
Per serving: 285 calories
12 g fat
6 g fiber
#### Nutritional analysis provided by Bon Appétit
