Preheat oven to 350F. Toast sliced almonds for 5 minutes or until lightly golden brown. Cool then roughly chop. Set aside.

Either place the bacon on the baking tray used for the almonds and bake until golden, or cook in a skillet. Drain on paper towels.

Cut apple into matchsticks, keeping the skin on. Toss in lemon juice.

Shred trimmed Brussels Sprouts using the shredding blade of a food processor or slice thinly with a knife.

In a large skillet over medium-high heat, add 2 tbsp. olive oil.

When heated, add brussels sprouts and sauté 3 minutes until slightly wilted.

Remove pan from heat and pour contents into a large bowl.

Add remaining tablespoon olive oil, vinegar, apples, bacon and toss until coated.

Divide onto four plates and garnish with dried cranberries or pomegranate seeds, toasted almond slices and shaved Pecorino Romano. Serve warm or at room temperature.