1½ pounds Brussels sprouts, halved
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
8 ounces slab bacon, cut into lardoons
½ cup walnuts, coarsely chopped
2 cloves garlic, sliced
2 shallots, sliced
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon grainy mustard