1. Place bacon strip in an oven at 350 degrees Fahrenheit and bake until crisp. Remove from oven, allow cooling and crumble. Reserve some of the bacon fat for the vinaigrette.
2. Cut zucchini lengthwise into a 1/8 inch thick slice. Brush with oil and grill on both sides until tender. Cut into 1/2 inch strips, discard the strip with the seeds, and cut into diamond shapes.
3. Brush corn with oil and grill allowing it to slightly brown on all sides. Cool before removing corn kernels.
4. Toast pine nuts in oven for 3-6 minutes. Remove and allow cooling.
5. Combine Parmesan and Blue cheese. Spread over a sheet tray and bake until crisp. Remove from oven, allow cooling and crumble.
6. Blanch and shock whole Brussels sprouts. Remove the leaf layers stopping at the core. Cut the cores into quarters, toss with oil, salt, and pepper. Roast in the oven until tender.
7. Toss all ingredients together with the vinaigrette.
8. Top with 5 pickled cranberries and drizzle with remaining cranberry sauce.
