Step 1

Heat the olive oil in a large sauté pan. Add the bacon and cook until very crisp and the fat has rendered off. Remove with a slotted spoon and drain on kitchen paper.

Step 2

Thinly slice the Brussels sprouts and add to the pan. Cook on a high heat until the sprouts are starting to brown around the edges. Add 100ml/3½fl oz water and continue to cook, stirring regularly, until the water has evaporated off and the Brussels are just cooked – they should have wilted a little but still be a very fresh looking green. Keep warm.

Step 3

Meanwhile, put the cranberries in a small saucepan and cover with the marsala. Bring to the boil and simmer until all the liquid has been absorbed by the cranberries – they will be glossy and plump.

Step 4

Whisk the walnut oil and sherry vinegar together with the honey and mustard, if using. Season with salt and pepper.

Step 5

To assemble the salad, arrange the leaves in a bowl or serving platter. Add the Brussels sprouts and most of the dressing and toss gently. Sprinkle over the bacon, pecans and cranberries and serve.