Bring 3 cups of water and one teaspoon of salt to a rolling boil in a large saucepan or pot. Trim the ends off the sprouts and peel off any loose leaves.
Add the Brussels sprouts to the boiling water and blanch for 2 minutes. Immerse the sprouts immediately in ice water and when cooled, drain and dry well.
Meanwhile, in a large skillet, cook the bacon over medium to medium-high heat until crispy. Remove from the pan and set on paper towel to drain; crumble.
Thinly slice the sprouts and add to the skillet with the bacon drippings. Cook for 1 to 2 minutes until tender but still firm; remove from the heat and set aside.
In a large bowl, combine the oil, vinegar, lemon juice, a pinch of sea salt, a pinch of sugar, and black pepper to taste. Mix well.
Add the sprouts and spinach to the dressing and toss to combine. Top with the bacon, walnuts, gorgonzola cheese and apricots. Toss gently and serve immediately. Season to taste with additional sea salt and black pepper if necessary.