BLUEBERRY SALAD WITH PROSCIUTTO AND MELON

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Blueberry Salad with Prosciutto and Melon image

Provided by Lori Longbotham

Time 40m

Yield Makes 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

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