Broccoli Salad with Cherries and Pecans | America's Test Kitchen

Ingredients

• 1 tablespoon vegetable oil
• 6 ounces prosciutto , chopped fine
• 1 1/2 pounds broccoli , florets cut into 1-inch pieces, stalks peeled and sliced 1/4-inch thick
• 1/2 cup dried cherries
• 1/2 cup mayonnaise
• 1 tablespoon balsamic vinegar
• Salt and pepper
• 1/2 cup pecans , toasted and chopped coarse
• 1 large shallot , minced