Cook the bacon: Heat a medium skillet over medium-high heat and sauté the bacon until it becomes crispy, about 12 minutes, turning to cook it evenly. Drain on paper towels, reserving the fat in the pan.
Prepare the Brussels sprouts: Remove and discard any damaged leaves. Trim and very thinly slice 2 cups of Brussels sroputs, adn set aside. Then peel away the outer layer from the remaining Brussels sprout to yield a total of 2 cups leaves. Set those leaves aside. Halve or quarter the remaining Brussels sprouts, depending on their size.
Roast the Brussels Sprouts: Place the halved or quartered Brussels sprouts and the outer leaves on a rimmed baking sheet (line with parchment or foil for easier clean up). Drizzle over 2 tablespoons of the oilve oil, season with salt and pepper, toss the Brussels, then spread them out in a single layer. Roast for 25 minutes, until tender and lightly browned.
Make the Vinaigrette: In a large bowl whisk together 2 tablespoons of the reserved bacon fat with the shallots, remaining 2 tablespoons olive oil, soy sauce, harissa and lemon juice.
Assemble the salad: Add the thinly sliced raw Brussels sprouts into the bowl with the vinaigrette and toss with the mint and the parsley. Add the bacon and the warm Brussels sprouts and leaves, toss again and serve immediately.
Notes
These give you an amazing flavor and texture without the excess fat (and mess!) of deep-frying.