Fry bacon over low heat until crispy. Drain on paper towel, crumble and set aside.

Shred or slice brussel sprouts, very thin. Break the layers apart (can soak in water to clean).

Prep pomegranate seeds. Finely chop almonds. Toss sprouts, seeds, bacon, cheese and almonds together.

Place all the dressing ingredients in food processor and pulse until creamy. Add up to 2T of water if needed for consistency. Toss the salad with the dressing and serve immediately.