Chopped salad with radicchio, pear, bacon and walnuts

Ingredients

5 slices bacon, cut into 1-inch pieces
1 small head radicchio (about 5 ounces), chopped
4 ounces Brussels sprouts, thinly sliced or grated (about 3 1/2 cups)
2 ripe pears (about 20 ounces total), such as D’Anjou, Barlett or Bosc, cored and chopped
1/2 small red onion (about 3 ounces), chopped
1/4 cup coarsely chopped fresh flat-leaf parsley leaves and tender stems
1/4 cup (about 1 ounce) toasted walnut pieces, plus more for serving (see NOTE)
1/4 cup (about 1 ounce) dried cherries, plus more for serving

Cook the bacon
In a large bowl, toss together half of the bacon, the radicchio, Brussels sprouts, pears, onion, parsley, walnuts and cherries.
Pour the dressing over the salad and toss again.
Sprinkle the rest of the bacon over the salad and top with more walnuts and dried cherries, if desired.

Whisk together the oil, vinegar, orange zest and juice, maple syrup, mustard, pepper and salt until combined