salad w/ blueberry, prosciutto & melon

So last night Dan and I had a blueberry-themed evening. We both love blueberries - who doesn't? Both dishes turned out a-freakin'-mazing. Here's what you'll need for the first:

• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon finely grated lime peel
• 2 cups fresh blueberries
• 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 cantaloupe wedges

Whisk togehter the olive oil, lime juice, parsley, salt and lime peel in medium bowl. Season with pepper. Stir in the blueberries, fennel and onion and let stand at room temperature for at least 15 minutes, tossing occasionally.

When you're ready to serve, place the prosciutto slices around each place. Top with melon, then the blueberry mixture and serve immediately.

We were literally blown away by the combination of flavors here. The cantaloupe with the prosciutto with the blueberries with the melon - it was a circus in my mouth and I love every single minute of it. A fantastic no-cook meal for these hot days of August.

Bon chappétit!