Heat the olive oil in a large skillet over medium high. Add the sprouts and cook for 4 minutes without stirring. This will allow the sprouts to brown and char a bit. Cook for an additional 6 minutes, stirring occasionally, or until sprouts are browned and crispy.

While the sprouts are cooking, add the pecans to a small skillet and cook over medium heat for 2-3 minutes or until fragrant. Make sure they don't burn.

Add the sprouts, pecans and cranberries to a large bowl. Garnish with pecorino cheese shavings.

Heat oven to 400 degrees F. Wrap the pancetta strips around the bread cubes, leaving the ends of the bread exposed. Put the croutons on a baking tray, drizzle with a little olive oil and sprinkle with black pepper. Bake for 10 minutes until the pancetta and bread edges are crisp. Drain on a paper towel-lined plate.

Add the apple cider vinegar, mustard, honey, thyme salt and pepper to a small bowl. Mix to combine. Slowly whisk in the olive oil.

Pour the dressing over the sprouts salad and garnish with pancetta croutons.