Combine olive oil, honey, Dijon mustard, lemon juice, and mayonnaise. Blend until smooth. This step is based on the video description as the process is not shown.

Lay out the prosciutto slices on a cutting board, slightly overlapping to form a rectangle.

Spread the ricotta cheese evenly over the prosciutto, leaving a small border at the edges.

Spread the basil pesto on top of the ricotta.

Arrange the sun-dried tomatoes and sprinkle with minced nuts.

Drizzle with honey and season with black pepper.

Add a generous layer of arugula.

Tightly roll the prosciutto into a log.

Wrap the roll in plastic wrap to hold its shape and then slice it into pieces.

Pour a base of the honey mustard sauce onto a serving plate.

Arrange the prosciutto roll slices on top of the sauce.

Finish with a drizzle of olive oil before serving.