Preheat oven to 375°F (190°C) and bake bacon until crisp.
Preheat oven to 375°F (190°C). Get a wire rack out and line bacon on top of the rack. Place the rack on top of a baking tray and in oven. Bake for 10-15 minutes or until bacon is dark reddish brown and crisp. Remove from oven and set aside to cool.
Chop and prep veggies.
Prep components for the salad. Julienne brussels sprouts and green apples. Get the parmesan grated finely on the finer side of a grater or using a microplane.
Make salad dressing.
For dressing, combine juice of 1 orange, finely diced shallots, minced garlic, extra virgin olive oil, 2 tsp. honey, Worcestershire, mustard, and rice wine vinegar in a mason jar. Put the lid on and shake to emulsify the dressing. Alternatively, you can make the dressing in a small mixing bowl as well and use a whisk to emulsify dressing.
Toss salad and garnish.
Now that the salad dressing is made and the components are prepped, put the apples, brussels sprouts, arugula, grated parmesan, some crumbled up crispy bacon pieces in a mixing bowl. Pour half of the dressing (or your desired amount) over and toss until well combined. Garnish with more crumbled bacon and grated parmesan.