- 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.