While cranberries are reconstituting, on a baking sheet, place sliced almonds and toast in oven for 5-7 minutes, tossing halfway through. Remove almonds from oven when they are light golden brown.

Cook bacon in a dry pot until crispy.

Use a slotted spoon to remove bacon from pot and set aside. Drain liquid fat from pot, leaving bacon drippings in the bottom of the pot.

Add olive oil to the bacon pot. Add garlic, and sweat for one minute over medium heat.

Add shaved brussel sprouts and sauté for 5-7 minutes over medium-high heat until brussel sprouts are al-dente and turn bright green. Add more olive oil if brussel sprouts look dry or you hear a “popping” noise.

Drain cranberries. Add drained cranberries, bacon, toasted almonds, and a dash of hot pepper flakes. Toss until combined.

Add ½ tablespoon to 1 tablespoon more of vinegar and stir.

Serve, and sprinkle with feta.