1-First, start by washing the Brussels sprouts and pears thoroughly to ensure everything is fresh. Thinly slice the Brussels sprouts and dice the pears into bite-sized pieces to get that perfect texture.

2-Next, cook the 6 slices of bacon (about 6 ounces), chopped, in a non-stick skillet over medium-high heat until browned and just crisp, about 6 to 8 minutes. Remove the bacon and place it on a paper towel-lined plate to drain excess grease, reserving 2 tablespoons of drippings for the dressing.

3-Then, prepare the 14 ounces of Brussels sprouts by trimming the bottoms and thinly slicing them so the pieces separate. In a large bowl, combine the shredded Brussels sprouts, cooked bacon, 1/2 cup fresh parsley (sliced), 1 cup toasted pecans (roughly chopped), 2 bartlett pears (cored and diced small), 1/2 cup gorgonzola cheese, and 2 tablespoons minced shallot.

4-For the dressing, whisk together 3 tablespoons olive oil, 2 tablespoons rendered bacon drippings, 2 1/2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon maple syrup, and salt and pepper to taste in a bowl or shake well in a jar. If it’s chilled, warm it slightly before use.

5-Finally, toss the salad with the dressing just before serving to keep everything crisp. This step ensures the flavors blend without making the salad soggy, and it’s ready in about 33 minutes total, with 25 minutes prep and 8 minutes cook time.