For the salad:
16 asparagus spears
1 red onion
1 cup white sugar
1 cup white vinegar
3 ounces thinly sliced prosciutto
2 balls of Burrata, quartered
2 cups flowering mustard greens
1 cup chopped Castelvetrano olives
For the Dressing:
1 cup sherry vinegar
2 cups oil
1 Tbsp. Dijon mustard
1/2 cup mustard seeds
1 cup apple cider vinegar
1/2 cup water
1/4 cup sugar
Overnight, submerge 1/2 cup mustard seeds in water and refrigerate for dressing.
The next morning, strain and place in a pot with cold water, bringing to a boil. Once boiling, strain and repeat the boiling process 3 more times. Set aside.
In a separate pot, boil apple cider vinegar, water, and sugar until the sugar is dissolved.
Move the seeds into a mason jar(s) and pour the pickling liquid over the seeds. Allow to pickle for at least 12 hours.
To prepare the pickled onions, slice one red onion and cover with equal parts water, white vinegar, and sugar that has been boiled until the sugar dissolved. Leave to pickle at least one hour, at best, overnight.
To make the dressing, combine the vinegar, Dijon, and mustard seeds in a small bowl. While whisking, slowly add the oil until dressing thickens. Salt to taste and set aside.
Bring a pot of water to a boil and heavily salt it. Add the asparagus and cook for 30 seconds. Remove and place in an ice water bath and set aside.
Preheat oven to 350 degrees. Place sliced prosciutto on a sheet lined with parchment and bake until crisp, about 5-10 minutes.
To plate, toss the asparagus and greens in the dressing. Arrange on 4 plates and top with crisp prosciutto, olives, pickled onions, and burrata.