Chop the bacon into pieces and place in a large skilelt oveer medium high heat. Cook for 4-6 minutes, stirring occasionally, until the bacon is crisp. Remove from the skillet to a paper towel lined plate.

Remove all but 2 tablespoons of bacon grease from the pan, reserving the extra.

Add the Brussels Sprouts to the skilelt and saute for 10 to 12 minutes over medium high heat or until they are cooked and starting to brown.  Remove from the pan and place on a platter that is tented with foil. 

Pour 1 tablespoon of reserved bacon grease back into the pan and add the onion to the skillet. Saute for 5 minutes or until softened. 

Add the garlic and saute for 1 minute. 

Stir in the cider vinegar and hot honey and cook for 2 minutes or until
thickened. 

Pour the vinaigrette over top of the Brussels Sprouts and
sprinkle with the cooked bacon.