Shaved Brussels Sprouts Salad

Add bacon to a skillet and cook bacon in batches at 248°F (120°C) for 1 to 2 minutes on each side until crispy and golden.
Transfer the cooked bacon onto a paper-lined plate and reserve 1 tablespoon bacon grease for the dressing, if using. Once cooled, chop the crisp bacon and set aside.
Thoroughly wash Brussels sprouts and remove the wilted leaves.
In a pot, gently add Brussels sprouts to boiling water for 2 minutes and immediately transfer to ice-cold water. Once cooled, drain, pat them dry, and place on a paper-lined plate.
Cut fresh orange in half lengthwise, peel the rind of the half orange, and cut into segments.
Juice the remaining half of the orange and mix with raw honey, salt, and ground black pepper. Stir in reserved bacon grease, if using.
Trim the ends of each Brussels sprout, cut in half, and then slice thinly using a sharp knife.
In a large shallow bowl, spread shredded Brussels sprouts all over.
Grate white cheddar cheese and spread on top of the shredded Brussels sprouts. Top with crisp bacon, segments of oranges, and dried cranberries. Scatter the red onion and thyme, then drizzle with half of the honey orange dressing.
Immediately serve this Cranberry Orange Shredded Brussels Sprouts Salad with the remaining honey orange dressing.