Cook and crumble the bacon
Squeeze the juice of the lemon and orange into a large bowlwith the shallots. Pour the oil into the bowl in a steady stream, whisking toform a emulsion (it should appear more creamy and less transparent). Seasongenerously with salt and pepper. Refrigerate until ready to use.
Using a mandolin, shave the Brussel sprouts (not includingthe stems) into thin slices to make a shredded/slaw texture. I rinsed and driedmine again after shaving them just to be sure they were totally clean.
Place the almonds in a food processor and pulse untilchopped coarsely. Add 3/4 of the almonds, cheese, and bacon to the shredded Brusselsprouts; toss to combine. When ready to serve, toss with the dressing andsprinkle remaining almonds, cheese and bacon over the top. If needed, add a fewmore tablespoons of olive oil and toss
