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 |
