First prepare crispy prosciutto: tear prosciutto slices into smaller pieces and place on a baking sheet lined with parchment paper or a silicon baking mat. Bake at 375° for 8-10 minutes. Remove from oven and let cool 2-3 minutes before transferring to salad (prosciutto will continue to crisp as it cools).
Place arugula in a serving bowl or platter and lightly toss in half the honey lemon vinaigrette.
Top arugula with fresh peach slices, cherry tomato halves, raspberries, and crispy prosciutto.
Gently break the ball of burrata in half and carefully tear off smaller pieces of burrata and place all over the salad (be sure to include the fresh mozzarella and some of the inside cream in each piece).
Garnish with basil leaves and pumpkin seeds.
Lightly drizzle the remaining vinaigrette over each section of burrata.