Preheat the oven to 350°F. Place the bread or baguette on a sheet pan and bake until lightly toasted, about 8–10 minutes.

Place the bread in a food processor. Pulse until the bread forms breadcrumbs (there can be some slightly larger chunks).

Place the breadcrumbs back on the sheet pan and toss with the melted butter. Spread the breadcrumbs onto a single layer and bake for another 3–4 minutes, or until toasted.

Meanwhile, place the pancetta in a sauté pan over medium heat. Cook, stirring occasionally, until the pancetta is light brown and crispy. Place the cooked pancetta on a paper towel lined plate to drain.

Cut the stem off of each brussels sprout. Cut each sprout in half horizontally, then make thin vertical cuts to create ribbons. Place in a large bowl.

Add the chopped artichoke hearts, shredded parmesan, pancetta, and breadcrumbs. Toss to combine.

Place the vinaigrette ingredients in a jar with a tight fitting lid. Shake until combined. Note: the salad itself contains several somewhat-salty ingredients (pancetta, parmesan, and artichoke hearts). You really only need a small pinch of salt in the vinaigrette.

Pour the vinaigrette over the salad and toss to combine. Serve immediately.