Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, then arrange the prosciutto slices in a single layer. Bake for 8–10 minutes until crispy and golden. Let cool completely before crumbling.

In a small bowl or jar, combine the olive oil, balsamic vinegar, and honey or maple syrup. Whisk or shake well until fully blended, then taste and season with salt and black pepper.

Rinse and dry the spring mix, then place it in a large serving bowl. Slice the honey crisp apple thinly and toss with a little lemon juice to prevent browning. Hull and halve the strawberries.

Layer the prepared spring mix, sliced apples, and strawberries in the serving bowl. Sprinkle crumbled prosciutto, feta cheese, and granola on top. Add red onion if desired.

Drizzle the balsamic poppy seed vinaigrette over the salad before serving. Serve immediately for the best taste.