To prepare vinaigrette, combine the vinegar, shallots, honey, mustard, salt and pepper in a blender. With blender running, slowly add oil and blend until emulsified. Trim the bottom hard stems from the brussels sprouts and cut the sprouts in half from top to bottom. Bring a large pot of salted water to a boil, and have ready a large bowl of ice water. Blanch the sprouts in the boiling water until they are bright green and slightly soft to the touch, about 5 minutes. Place them in the ice water until completely cold. Remove and place on a kitchen towel to dry.

Place the pancetta in a large saute pan over low heat. Cook until it renders out most of its fat and becomes a bit crispy, 30 minutes or so. Remove from the pan and place on paper towels to drain. Save fat from the pan in a separate container.

Heat a roasting pan in a 400-degree oven. Mix the brussels sprouts with the reserved pancetta fat and place in the hot roasting pan. Drizzle with a bit of dressing (saving most of it for after the sprouts are cooked). Roast until edges start to char, about 20 minutes.

Transfer the roasted sprouts to a serving dish. Top with the crisp pancetta bits, parsley, sea salt and remaining dressing.

Servings: 6.