• Use a salad spinner to wash and dry broccoli florets. Then spread broccoli on a paper towel lined sheet pan to air dry while preparing other ingredients. Prepare dressing, see below for instructions.
• In a large non-stick skillet, heat olive oil over medium heat. Add prosciutto in a single layer, cooking in batches as needed, and gently fry until light golden brown. Transfer to a paper towel lined plate to cool. Once cool and crispy, dice prosciutto.
• In a large bowl, combine broccoli, prosciutto, apples, cranberries, pecans, and red onions. Toss well with dressing. Cover tightly and refrigerate to let dressing absorb for at least 1 hour. Can be made up to two days ahead. Stir well before serving.

Dressing

• Whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.