Combine the ingredients: Add the extra virgin olive oil, white balsamic vinegar, maple syrup, whole grain Dijon mustard, grated garlic, salt, and black pepper to a mixing bowl or lidded container.

Emulsify: Whisk vigorously or seal the container and shake until the vinaigrette is emulsified. Taste and adjust the seasoning or vinegar as needed. Set aside.

Render the pancetta: Add the diced pancetta to a cold skillet and turn the heat to medium-low. Cook slowly until the fat renders and the pancetta becomes golden and crispy.

Reserve the fat: Remove the crispy pancetta from the skillet and set aside, leaving approximately 1 tablespoon of rendered pancetta fat in the pan.

Toast the walnuts: Add the roughly chopped walnuts directly to the skillet with the reserved pancetta fat. Toast over medium-low heat for 3–5 minutes, stirring occasionally, until fragrant. Remove from the heat and set aside.

Combine the ingredients: Add the shaved Brussels sprouts to a large mixing bowl, followed by the pomegranate arils, toasted walnuts, crispy pancetta, and julienned apple.

Add the Parmesan: Grate fresh Parmesan over the salad, using as much as you prefer. Season with salt and freshly cracked black pepper to taste.

Add the vinaigrette: Approximately 30 minutes before serving, pour half the maple vinaigrette over the salad and toss thoroughly.

Adjust and serve: Taste the salad and add more vinaigrette as needed. Allow the salad to sit until serving so the Brussels sprouts have time to absorb the dressing. Enjoy!