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.