Preheat oven to 325 degrees Fahrenheit.

Lightly coat a mini-cupcake tray with non-stick spray.

Cut prosciutto into 3 inch by 3 inch squares.

Lay a square of prosciutto gently into each cupcake mold on the tray.

Bake in preheated oven until dry and crisp, approximately 12 minutes.

Remove prosciutto cups from tray and reserve on paper towel until ready to assemble.

Prepare the daikon radish filling by dicing the peeled daikon radish into small pieces.

In a small bowl, combine the diced daikon radish, lemon zest, lemon juice, and olive oil.

Season the daikon radish mixture with salt and pepper to taste.

Prepare the mustard seeds. In a saucepan, combine yellow mustard seeds, water, tumeric powder, sugar, white wine vinegar, kosher salt.

Cook the mustard seeds over medium heat until the water evaporates and the seeds are softened.

Let the mustard seeds cool. Drain and add chives.

Carefully fill each prosciutto cup with the daikon radish mixture.

Top with the cooled mustard seeds.

Serve immediately.