Blueberry Salad With Prosciutto And Melon

Serves: 5

Cody DuBuque

1 January 1970

Based on User reviews:

52

Spice

57

Sweetness

44

Sourness

40

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

2 tbsps

Olive Oil

2 tbsps

Lime Juice (fresh)

2 tbsps

Italian Parsley (chopped fresh)

1 tsp

Coarse Kosher Salt

1 tsp

Aniseed (coarsely crushed in mortar with pestle or in resealable plastic bag)

1 tsp

Lime (finely grated peel)

1 small

Fennel (bulb, trimmed, halved vertically, cored, cut into 1/4-inch-wide strips)

1 cup

Red Onion (thinly sliced)

12

Prosciuttos (paper-thin slices)

12

Cantaloupes (1/4- to 1/3-inch-thick wedges peeled)

Directions:

1

Whisk first 6 ingredients in medium bowl

2

Season dressing with pepper

3

Stir in next 3 ingredients; let stand at room temperature 15 minutes, tossing occasionally

4

Place 3 prosciutto slices on each of 4 plates

5

Top with melon, then blueberry mixture

6

Serve immediately

7

Whisk first 6 ingredients in medium bowl

8

Season dressing with pepper

9

Stir in next 3 ingredients; let stand at room temperature 15 minutes, tossing occasionally

10

Place 3 prosciutto slices on each of 4 plates

11

Top with melon, then blueberry mixture

12

Serve immediately