Cook bacon crispy, while it cooks, shave the Brussel Sprouts using a sharp knife, first trimming the stems then slicing extremely thin. Alternatively, you can use a mandolin, but be extremely careful!

Place the Brussel sprouts, red onion, cranberries, goat cheese, and walnuts in a large bowl, set aside. Chop up the bacon and add to the bowl.

In the pan that you cooked the bacon, leave the bacon grease, over medium-low heat add the garlic, and saute until fragrant, 1 minute. Take off the heat and add the apple cider vinegar, sugar, and mustard, whisk until combined.

Toss the salad with half of the vinaigrette. Taste, add salt and pepper to taste if needed, and toss again to combine. Serve with the remaining vinaigrette on the side so your guests can add more if desired.