• 1 tablespoon Sherry wine vinegar
• 1 teaspoon honey
• 1/4 teaspoon aniseed
• 3 tablespoons thinly sliced fresh mint, divided
• 2 tablespoons olive oil
• 4 cups (packed) mixed baby greens (about 3 ounces)
• 4 honeydew melon wedges, peeled
• 6 thin slices prosciutto

Preparation:

Whisk first 3 ingredients and 1 tablespoon mint in small bowl; whisk in oil. Season dressing to taste with salt and pepper. Toss greens with 2 tablespoons dressing in medium bowl; divide between 2 plates. Place melon next to greens; drape prosciutto over melon. Drizzle remaining dressing over prosciutto and melon. Sprinkle with remaining 2 tablespoons mint and freshly ground pepper and serve.