Rinse Brussels sprouts under cold water, trim ends, and remove any yellowed leaves. Shred them using a mandoline slicer into thin ribbons and place in a large mixing bowl.

Remove stems from kale, slice leaves into thin ribbons, and add to the bowl with Brussels sprouts. Drizzle with 2 tablespoons of extra virgin olive oil and a pinch of salt. Massage gently for 1-2 minutes until kale wilts and brightens.

Dice Granny Smith apple and toast pecans in a skillet over medium heat for about 5-7 minutes. Combine apples, toasted pecans, dried cranberries, shredded cheddar, and crumbled bacon in the mixing bowl and toss well.

In a separate bowl, whisk together finely chopped shallot, apple cider vinegar, Dijon mustard, and honey. Slowly drizzle in extra virgin olive oil and reserved bacon fat while whisking to create a smooth vinaigrette. Season with salt and pepper.

Pour dressing over the salad and toss to coat all ingredients well. Serve immediately for a refreshing crunch or refrigerate for 15-30 minutes to blend flavors.