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Blueberry Salad with Prosciutto and Melon

Blueberry Salad with Prosciutto and Melon Recipe

  • 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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