Add the Brussels sprouts and most of the dressing and toss gently. To assemble the salad, arrange the leaves in a bowl or serving platter. Whisk the walnut oil and sherry vinegar together with the honey and mustard, if using. Bring to the boil and simmer until all the liquid has been absorbed by the cranberries – they will be glossy and plump. Sear the brussel sprouts, allowing them to sit. Line a large sheet pan with nonstick foil or parchment paper. Add the brussel sprouts, garlic, thyme (if using), salt, and pepper to the pan. Put the sprouts in a large bowl, and toss them with olive oil, syrup, garlic powder, salt, and pepper. Add enough water to barely cover and cook over medium-high heat, stirring to break up bacon. While the bacon is cooking, trim off the stems of the brussel sprouts and cut them in half lengthwise. Add bacon and olive oil to 12-inch nonstick skillet. Roast in the oven for 20 to 30 minutes, turning halfway through the cooking time, until golden and lightly caramelized. In a large skillet over medium-low heat, cook the bacon until crispy, set aside, and leave the drippings in the pan.
Then evenly sprinkle the bacon pieces over the Brussels sprouts. Meanwhile, put the cranberries in a small saucepan and cover with the marsala. Pour the Brussels sprouts onto a large sheet pan (you want them to be in a single layer). 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. Drizzle 1/2 cup of balsamic vinegar on top. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Cook on a high heat until the sprouts are starting to brown around the edges. Combine Brussels sprouts and bacon in a cast iron skillet season with salt and pepper. Thinly slice the Brussels sprouts and add to the pan. Remove with a slotted spoon and drain on kitchen paper. Add the bacon and cook until very crisp and the fat has rendered off.
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