1. Preheat oven to 400°F. Place the prosciutto in an even layer on a parchment-lined baking sheet and bake for 10 minutes, or until crispy. Let cool then break into pieces and set aside.

2. While the prosciutto is baking prepare the dressing. Combine all dressing ingredients in a jar and shake to combine. Taste and add salt and/or pepper to taste. Place in refrigerator until ready to use.  

3. Prepare the Brussels sprouts by trimming the bottom and removing the tough outer leaves. Thinly slice the Brussels sprouts with a sharp knife or by using the slicing disc of a food processor.  

4. Chop the apple into bite-sized pieces. (If you are making the salad ahead of time, mix the apple with the lemon juice/water mixture to prevent browning. Store in the refrigerator until ready to use).

5. Make the salad by adding the Brussels sprouts, apple, red onion, Parmesan shreds, and cranberries to a large bowl; toss to combine. When ready to serve, add the salad dressing, toss to coat, and scatter the crispy prosciutto over the top. Sprinkle hemp seeds (or other nuts and seeds) over the top and finish with cracked black pepper to taste.