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To make the bacon, preheat oven to 425° F. On a baking sheet, toss together the bread, nuts, manchego, and a pinch of salt. Lay the bacon around the bread. Bake 15 minutes, until the bacon is crisp. Crumble the bread/bacon into fine crumbs using your fingers or pulse in a food processor. Toss with a pinch of red pepper flakes.
Meanwhile, fry the sprouts. In a medium Dutch oven, heat 1 inch of oil over medium-high. When the oil shimmers, carefully add ⅓ of the brussels sprouts. Cook, turning occasionally, until crisp and golden brown, 2 to 3 minutes. Transfer to a paper towel-lined plate. Sprinkle with sea salt. Repeat with the remaining sprouts.
To make the vinaigrette, combine all ingredients in a glass jar and whisk or shake to combine. Season to taste with salt and pepper.
To serve, arrange the sprouts on a serving plate and lightly toss with the vinaigrette. Top with the bacon crumbs. Eat and enjoy!