Ham with Mozzarella and Roasted Tomatoes
Preheat the oven to 120°C (approximately 250ºF).
Rinse the tomatoes, cut in half, remove the stalks and place on a baking sheet. Season with sea salt and drizzle with oil. Oven roast for about 40 minutes, turning from time to time. Remove from the oven and allow to cool slightly.
Heat the balsamic vinegar over low heat, stirring occasionally until it has reduced by half and become syrupy. Allow to cool.
Rinse the arugula and shake dry.
Arrange the prosciutto on plates and top with the arugula and tomatoes. Place the mozzarella in the center.
Serve drizzled with the balsamic dressing.