Brussels Sprouts with Bacon and Cider Vinegar

In a 12-inch skillet combine Brussels sprouts, water and 1/4 teaspoon of salt. Bring to boiling; reduce heat. Simmer, covered, 5 to 7 minutes or until tender. Drain in a colander.

In same skillet cook bacon over medium 5 to 6 minutes or until crisp. Drain bacon on paper towels; drain fat from skillet.

Add oil, shallot and garlic to skillet; cook 3 to 4 minutes or until shallot is tender. Whisk in vinegar, 1 tablespoon honey, mustard, pepper and the remaining 1/4 teaspoon salt. Cook, uncovered, 6 to 8 minutes or until slightly thick. Stir in sprouts; heat through.

Sprinkle Brussels sprout mixture with bacon and drizzle with the remaining 1 tablespoon honey.