Preheat your oven to 375°F (190°C). On a parchment-lined baking sheet, lay out strips of prosciutto in a single layer. Bake for 8–10 minutes until crisp and golden. Let it cool before crumbling into pieces.

In a small bowl, combine balsamic vinegar, olive oil, and honey or maple syrup. Whisk until well combined, adding salt and pepper to taste. Set aside.

In a large serving bowl, layer spring mix as the base. Slice Honeycrisp apple into thin wedges and add them alongside halved strawberries.

Sprinkle crumbled prosciutto over the salad. Add crumbled feta or goat cheese and sprinkle with granola. Optionally add red onion if desired.

Just before serving, drizzle the vinaigrette over the salad. Toss gently to combine and serve immediately.