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In a small bowl, whisk the buttermilk, mayonnaise, vinegar, sugar and salt until smooth. Stir in the shallot. Allow the shallot to mellow out in the dressing for 10 minutes.
Meanwhile, trim the broccoli, and chop it into large chunks. Then cut chunks into thin slices (you could do the slicing with a mandoline, just watch your fingers!) Toss the broccoli with almonds and cranberries.
Pour the dressing over the broccoli mixture, and add a generous amount of freshly cracked black pepper. Stir the salad until all of the components have been evenly coated. This salad can be served immediately or lasts 3 days in the fridge.