Fry the bacon in a dry pan. Take it out when crispy and place on a plate covered with paper towels. Coarsely chop when cooled.
Turn down the heat and place the onion and garlic in the frying pan. If there is not enough fat left from frying the bacon, you can add a little butter. Fry the onion for a few minutes.
Put the brussels sprouts in the frying pan with the onion and fry for 4-5 minutes until thoroughly heated and it has a little color.
Remove the pan from the heat and stir in the parmesan, coarsely chopped bacon and half of the walnuts and cranberries. Grind well with pepper and mix together.
Place the salad on a platter and garnish with the remaining walnuts and cranberries.
