In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tsp white balsamic vinegar, 1/2 tsp honey and 1/2 tsp Dijon mustard.

Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk vigorously (or shake in a lidded jar) until emulsified and slightly thickened. Taste and adjust acid or seasoning as needed.

Assemble prosciutto & burrata

On a large serving platter or individual plates, arrange the dressed greens and vegetables in a loose mound, leaving open spaces for the cheese and meat.

Gently unwrap the burrata and place the two whole balls on the platter. If you prefer, tear each ball open just before serving so the creamy interior spills out slightly.

Drape the prosciutto slices artfully around and over the burrata and greens. You can fold or roll slices into ribbons for a nicer presentation.

Dress and finish

Drizzle the prepared dressing evenly over the salad and prosciutto, taking care not to drown the burrata — a light coating is enough.

Drizzle an additional 1 tbs extra-virgin olive oil over the burrata and prosciutto for shine and richness.

Sprinkle 1/4 tsp flaky sea salt over the burrata and prosciutto and scatter the toasted pine nuts or walnuts if using. Add a little lemon zest over the cheese if desired.

Serve immediately with crusty bread or crostini so diners can scoop creamy burrata with bread and prosciutto.