My dad used to make fun of me for mixing cultures in the kitchen like when I had Genoa salami and sliced cornichons with Dijon mustard on a bagel from Zabars. I never saw anything strange about it. That in mind, thanks to the wonderful food blog Three to One, check out this good combination:

There are few things in this world that I love more than quality prosciutto and a good croissant is something to savor.  Yes, please.