Cranberry Brussels Salad with Bacon Vinaigrette

Preheat oven to 400°F. Line a half sheet pan with heavy-duty aluminum foil. Arrange the bacon on the foil. Bake for 12-20 minutes, depending on the thickness of the bacon and the crispiness you desire. Immediately transfer the crisped bacon to a paper towel lined plate and then carefully use the foil to pour 3 tablespoons of the bacon fat into a measuring cup. Set the bacon drippings aside. Chop the bacon and set aside.Fit a food processor with a thin slicing blade. Drop the Brussels sprouts into the feed chute, shaving all of the sprouts. Transfer to a mixing bowl. Sprinkle 1/2 teaspoon of the kosher salt over the sprouts and toss with your hands. Scatter the dried cranberries, thinly sliced green onions, and chopped bacon over the shaved sprouts and set aside.Add the bacon fat, apple cider vinegar, raw sugar, water, remaining salt, and pepper to a stainless steel or other non-reactive saucepan, placed over medium high heat. Bring to a boil, whisk to combine, then immediately pour over the contents of the mixing bowl. Toss to coat. This can be served immediately or stored in an airtight container in the refrigerator for up to 3 days.