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

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.

Makes 2 first-course servings.