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Lay a piece of parchment paper down. Place a piece of prosciutto and rest of meat on top and arrange each piece making sure it slightly overlaps one another.
Next, add a handful of baby arugula (or micro greens), followed by the sun-dried tomatoes and Burrata cheese.
I like to rip the Burrata open with my hands and let the cream drip out making sure I spread it evenly so that each piece has creamy cheese in it once cut.
Lastly, add a drizzle of Balsamic glaze and tightly roll it. Once rolled, I like to roll it into the parchment paper once more just to secure it tightly.
Cut into bite size pieces and enjoy!