In a medium bowl, combine lemon juice and zest, orange juice, shallot, and garlic.

Pour the oil into the bowl in a steady stream, whisking constantly. Continue whisking until mixture is more creamy than transparent. Stir in sugar then season with salt and pepper. Refrigerate until ready to use.

Using a food processor or mandolin, thinly slice the Brussels sprouts (not including the stems) to make a shredded/slaw texture.

When ready to serve, toss the Brussels sprouts with the dressing. Stir in the bacon, almonds and dried cranberries.