Mix all ingredients for the salad dressing and set aside.
Cut the stems off the brussels sprouts and peel off the outer layer of leaves. Each sprout you can usually cut the stem off, peel the outer leaves off, then cut another section of the stem off and peel another couple of layers off. You can save the brussels sprout hearts for other uses.
Blanch the brussels sprout leaves; in a medium saucepan bring salted water to boil. Make an ice bath with ice and drinking water in a mixing bowl and set aside.
In small batches, boil the leaves for 20-30 seconds, until the color of the leaves brighten but the leaves are still crisp.
Immediately skim out and put in the ice bath. Once the leaves have cooled you can remove them to a salad spinner to get rid of the excess water.
Dice the bacon into bits and then cook in as sauté pan until crispy to make your own bacon bits. Tyler added a little bit of the minced fresh garlic and some parsley while frying the bacon bits. Skim the bits out of the pan and set aside to drain.
Mix the brussel sprouts leaves, bacon, and dried cranberries before serving.
Use a vegetable peeler to shave parmesan cheese on to the top of the salad before presenting.
Slowly pour on the salad dressing and toss to mix. Store any leftover salad in the refrigerator.