In a small skillet over medium-high heat, add the cut bacon and fry it until crispy. Remove the bacon and place on a paper napkin to drain off the excess grease. Set aside.

Prep the Brussel sprouts by trimming off the end and then using a mandolin or sharp knife to slice the sprouts into thin pieces. Place shaved Brussels into a medium sized bowl.

Using the mandolin, or knife, slice the red onion into thin strips and add to the sprouts.

Add 3 ounces of the almonds and toss the salad to combine.

When ready to serve, pour the Honey Mustard Salad Dressing over the salad and toss. Top salad with crispy bacon, remaining almonds and parmesan. Serve immediately.