Step 1

In a medium bowl, whisk together the oil, vinegar, 1 tablespoon honey, the mustard, ½ teaspoon salt and ¼ teaspoon pepper; set aside. In a food processor with a slicing disk, shred the Brussels sprouts, then slice the apple and shallot.

Step 2

In a 12-inch nonstick skillet over medium, combine the remaining 1 tablespoon honey and the pecans. Cook, stirring often, until the pecans are coated with the honey and lightly browned, 4 to 5 minutes; scrape the mixture into a small bowl and set aside. Add the bacon to the pan and cook over medium, stirring often, until browned and crisped, 4 to 5 minutes. Remove the pan from the heat and, using a slotted spoon, transfer the bacon to a paper towel–lined plate; set aside.

Step 3

To the fat remaining in the skillet, add the Brussels sprouts, apple and shallot; cook over medium, stirring occasionally, until the sprouts are tender-crisp, 5 to 6 minutes. Off heat, pour on the dressing and toss, then toss in the bacon. Taste and season with salt and pepper. Transfer to a serving dish and spoon on the pecans.