Chef's recommendation: a variation on the Caprese salad

Scatter the arugula on a serving platter and place the cheese in the center. Arrange the tomatoes around the cheese.

Cut a small opening in the burrata/mozzarella ball so you can see the center, and then drizzle olive oil all around the platter.

Drizzle balsamic vinegar on the tomatoes and arugula. Season the entire salad with the salt and pepper and top with the prosciutto crisps.

Prosciutto crisps

Preheat the oven to 400 F. Line a baking sheet with parchment paper.

Arrange the prosciutto in a single layer on the baking sheet. Bake until wrinkled and slightly shrunken, 11 to 13 minutes. (It will crisp as it cools.) Cool, eat whole as a snack, or crumble and use as a garnish for salads, eggs, or anything that could use crispness and ham. (For me, that's everything.)

Nutrition information per serving: 245 calories; 158 calories from fat; 18 g fat (7 g saturated; 0 g trans fats); 42 mg cholesterol; 862 mg sodium; 8 g carbohydrate; 2 g fiber; 5 g sugar; 14 g protein.