Begin by pouring ½ cup of white balsamic vinegar into a small saucepan. Place it over medium-low heat and allow it to simmer for 12-15 minutes, stirring occasionally, until it reduces and thickens. Remove from heat and let it cool.

Slice ½ cup of cherry tomatoes in half and set them aside. Use an apple peeler to shave 4-6 asparagus spears into thin ribbons.

Combine 3 oz. of fresh arugula with a drizzle of olive oil and about 2 tablespoons of balsamic vinegar in a mixing bowl. Toss gently and transfer to a serving dish.

Place the burrata at the center of the arugula. Arrange the shaved asparagus around the burrata.

Take slices of prosciutto, cut into strips, fold and roll them to form roses, and position them atop the salad alongside halved cherry tomatoes and blackberries.

Drizzle the cooled balsamic glaze over the salad and sprinkle with pepitas.