Grape Caprese Salad Platter

Ingredients

• 3 cups baby arugula (about 1 1/2 ounces)
• 1 pound Real California fresh mozzarella, cut into 1/4-inch slices
• 1 1/2 pounds heirloom tomatoes, cut into wedges
• 2 cups grapes, halved
• Salt, ideally coarse finishing salt
• Pepper
• 3 ounces thinly sliced prosciutto
• About 1/4 cup good-quality olive oil
• 1 tablespoon balsamic or white balsamic vinegar
• 1/4 cup torn basil leaves
• 3 tablespoons chopped toasted walnuts, almonds, or pistachios