Loaded Seasonal Salad with Cranberry Orange Dressing

Preheat oven to 400ºF.

Make the dressing: Add all ingredients (shallot, orange zest, orange juice, cranberry juice, red wine vinegar, ½ cup extra virgin olive oil, dijon mustard, maple syrup, cinnamon, 1 teaspoon kosher salt, and freshly ground black pepper) to a mason jar and shake vigorously to combine.

Use a large knife to slice the Brussels sprouts and radicchio as thin as you can. Add them to a mixing bowl, pour in half the dressing, and toss to combine. Set aside while you prepare the remaining ingredients.

Arrange the prosciutto slices on a parchment paper-lined baking sheet, then bake for 12 minutes until very crispy. Let cool, then break prosciutto into bite-sized pieces.

While the prosciutto bakes, toast the breadcrumbs. Heat 2 teaspoons olive oil in a skillet over medium heat. Add the panko breadcrumbs and season with ¼ teaspoon salt and pepper. Stir frequently until golden brown and set aside.

Arrange the dressed greens on a serving platter, then top with the toasted breadcrumbs, crispy prosciutto, candied walnuts or pecans, goat cheese crumbles, dried cranberries, and orange segments. Drizzle remaining dressing on top and serve.