Ingredients

• 1 tablespoon olive oil
• 2 teaspoons canned pear nectar
• 1 teaspoon Sherry wine vinegar
• 1/4 teaspoon aniseed, lightly crushed
• 2 tablespoons sliced fresh mint, divided
• 1 unpeeled very ripe pear, halved, cored, each half cut into 6 wedges
• Thin prosciutto slices

Instructions

1. Mix oil, nectar, vinegar, and aniseed in small bowl; stir in 1 tablespoon mint. Season to taste with salt. Arrange pear wedges on plates; drizzle vinaigrette over. Top with prosciutto. Sprinkle with cracked black pepper and remaining 1 tablespoon mint.