Prepare all ingredients - massage and chop kale, use food processor to shave Brussels sprouts (or chop into thin strips), and wash and half the grapes.
Heat skillet on medium heat, then add strips of bacon. Sear bacon on both sides until cooked and slightly crispy. This will take at least a few minutes.
Remove bacon from heat and chop into small pieces.
Discard almost all the bacon grease and leave about 1 tablespoon behind on the skillet.
Add the rest of the 'bacon vinaigrette' ingredients to skillet, including chopped bacon.
Bring to a boil, and then lower to medium low heat and let vinaigrette simmer for a minute or until slightly thickened. Remove from heat.
Bring Brussels sprouts, kale, grapes and almonds to a big bowl, then add bacon vinaigrette. Toss to combine.
Serve and enjoy!