Heat olive oil in a frying pan and fry zucchini until well browned. Whisk eggs in a bowl with milk, Parmesan, parsley, mint, sea salt and pepper. Add to pan and cook over medium heat for about six minutes, until golden on the bottom but still liquid on top. Finish cooking under the broiler, about three minutes. Slide onto a warm platter, and cut into quarters.
Whisk dressing ingredients, and toss with arugula (reserving a little dressing). Arrange in four bowls.
In a separate bowl, toss mozzarella, capers and tomato with remaining dressing, then divide among arugula bowls, and garnish with parsley. Arrange prosciutto, artichoke and frittata on four platters and place one bowl of salad on each platter.