Preheat oven to 375 degrees and bake prosciutto on a parchment-lined sheet for about ten minutes, or until sizzling and crisped. Set aside to cool.
Boil a saucepanful of water, drop in peas and boil ten seconds. Drain, drop in a bowl of ice water, and drain again. Shake as dry as possible.
Whisk together lemon juice, mustard, and olive oil, and season with salt and pepper to taste.
Spoon a puddle of dressing on each plate, followed by a bed of arugula, pea shoots, and radish slices. Top that with the melon, prosciutto, peas, and burrata. Finish salads by sprinkling with salt, pepper, vincotto or balsamic vinegar, and a touch more olive oil.