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Heat 1 1/2 tablespoons olive oil in a large sauté pan over high heat until shimmering. Add half of the brussels sprouts and cook, stirring, for 1 minute. Transfer to a large bowl. Add remaining half of raw brussels sprouts and season with salt and pepper. Prepare the vinaigrette by whisking together remaining 1/2 cup of olive oil, red wine vinegar, lemon juice, and garlic. Season to taste with salt and pepper. Add blue cheese, tomato, and pancetta or bacon to brussels sprouts. Drizzle with vinaigrette, toss, and serve at room temperature.
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