Cook the bacon and crumble or chop it into pieces.

Squeeze the lemon and orange juice into a large bowl with the minced shallot. Slowly add the olive oil while whisking continuously to create a creamy emulsion. Season with salt and pepper, then refrigerate the dressing until ready to use.

Use a mandoline to shave the brussel sprouts, excluding the stems, into thin slices with a shredded texture. Rinse and dry the sliced sprouts again if needed to ensure they are clean.

Pulse the almonds in a food processor until coarsely chopped.

Combine the shredded brussel sprouts with three-quarters of the chopped almonds, cheese, and bacon, then toss to distribute the ingredients.

When ready to serve, add the dressing and toss the salad. Sprinkle the remaining almonds, cheese, and bacon over the top. Add a few more tablespoons of olive oil if needed and toss again.