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Blueberry Salad with Prosciutto and Melon

We tried this salad from August Bon Appetit for dinner. Refreshing and fun!

Here is an almost half recipe for two people:

Whisk together for dressing:

1 T. olive oil
1 T. freshly squeezed lime juice
1 T. chopped Italian parsley
a tiny bit of ground anise seed,
lime zest (from 1 lime)
1/4 t. sea salt
freshly ground pepper

Mix together 2 c. blueberries, 1/2 fennel bulb, cored and chopped, and half a small red onion, chopped

Mix with dressing and let stand for 15 minutes at room temperature.

On each plate, place two-three slices of prosciutto, topped with melon (I used a Tuscan melon), and then the blueberry mixture. Serve immediately.


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