Roasted winter squash salad with oven-dried tomatoes and prosciutto di San Daniele

Trim the skin and any oxidized fat from the ham back to the white fat.

Put the squash on a tray; dress with olive oil, salt and pepper; scatter thyme branches and sliced garlic.

Roast at about 375 until tender and beginning to brown and caramelize.

Dress the Roma tomatoes the same way with olive oil and sliced garlic; roast gently at around 275 or 300 degrees so they do not brown too much, about an hour, until jammy and concentrated.

For the vinaigrette, combine diced shallots, whole grain mustard and red wine vinegar; let the shallots macerate briefly.

Stir in olive oil, about four or five times as much oil as vinegar; season with salt and pepper.

Combine arugula with the roasted squash and enough tomatoes for acidity and colour; the vegetables may be slightly warm.

Dress lightly with vinaigrette, adding more later if wanted; season with salt and pepper and toss.

Arrange on a platter so the roasted vegetables show.

Tent slices of prosciutto over the salad, fat left on.

Shave grana padano over the top; drizzle with olive oil or a little dressing and sprinkle with black pepper.