Heat oven to 375 degrees. Line a baking sheet with parchment or aluminum foil. Place prosciutto slices on sheet, flat. Bake ~15 minutes, then remove. When cool, crumble and set aside until ready to assemble salad.
Place almonds in small pan over low heat and toast until lightly brown; set aside.
Cut off stems from sprouts, along with large, tough outer leaves and cut in half if they're large. In small batches, place them in the feed tube of a food processor fitted with a slicing blade. If you don't have a processor, use a mandoline (carefully!) or slice them thinly with a sharp chef's knife. Place sliced sprouts into a large mixing bowl.
Pour olive oil into a pan over medium heat. When warm, add shallots and allow them to soften 1-2 minutes. Reduce heat to low and add rosemary sprigs and orange peels to let them gently infuse about 1-2 minutes. Remove from heat and take out orange and rosemary pieces. Whisk in maple syrup, vinegar, salt and pepper.
Immediately pour dressing over sprouts and mix. Let the mixture sit ~5 minutes so the oil starts to soften the sprouts.
Taste for seasoning, then add Prosciutto, almonds, dates, parmesan, parsley and pears. Stir gently then serve immediately.