LibreRecipes

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