Line a baking sheet {or 2} with parchment. Lay strips of bacon on paper leaving spaces in between for the Brussels sprouts. Place sliced sprouts in between bacon strips and drizzle sprouts with olive oil and season with salt and pepper.

Roast bacon and Brussels at 400 degrees for 15 minutes. Check bacon at this point, and continue cooking until bacon is crisp and Brussels sprouts are beginning to char. Baking time will vary due to thickness of bacon and sprout slices.

Remove bacon to paper towels if it finishes cooking before sprouts. Drain bacon and sprouts on paper towels, and cut bacon into bite size pieces.

Put bacon and sprouts on a dinner plate, toss to combine and top with bleu cheese crumbles. Turn oven off and return plate to oven, leaving door ajar, for a few minutes to melt cheese.

Once cheese has melted, top salad greens with mixture and serve immediately. Serve with additional salad dressing or vinaigrette if desired.