Heat a medium size skillet to medium high heat. Add the bacon to the pan and saute for 4-6 minutes until the bacon gets nice and crispy.
Remove the bacon and let sit on a paper towel lined plate to soak up some of the grease. Set aside.
To make the dressing: in a small bowl add the champagne vinegar, olive oil, dijon mustard, raw honey, salt, and pepper to taste. Whisk together. Set aside.
In a large bowl add the shaved (thinly sliced) brussels sprouts, baby kale, edamame, dried cherries, chopped pecans, and bacon.
Add the dressing and toss to combine everything. Serve!