Prepare Brussels sprouts by cleaning and thinly slicing them. Transfer to a large mixing bowl.

Remove tough stems from kale and slice leaves into ribbons. Add to the bowl with Brussels sprouts.

Drizzle 1 tablespoon of olive oil over the greens and massage gently for 1-2 minutes.

Fold in diced apple, toasted pecans, dried cranberries, sharp cheddar, and crumbled bacon.

In a small bowl, combine minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Whisk in remaining olive oil and bacon fat.

Pour vinaigrette over salad mixture, toss until evenly coated, and serve immediately.