Mix all the ingredients for the vinaigrette dressing together (flavors develop more if prepped ahead). Use a portion of dressing for this recipe and store the rest in the fridge.
Cook the bacon over medium heat in a cast iron skillet to render the bacon fat. When the bacon is crispy, remove it and set aside on a paper towel to absorb the excess fat.
While the bacon is cooking prepare the Brussels sprouts. Cut off the bottoms and discard the outer layer of leaves. Cut in half and peel the leaves off until just a small center is left. Chop the centers.
Add the Brussels Sprouts to the bacon fat in the skillet. Cook over medium-high heat for a few minutes, stirring often.
Once tender, add the cooked Brussels Sprouts to a bowl and toss with about 1/4 cup of the vinaigrette. Add the crumbled bacon and chopped celery.
Make sure the brand of bacon is gluten-free. We like uncured, nitrate and nitrite-free Applewood smoked bacon.
If using turkey bacon, cook the brussels in some olive or avocado oil instead of bacon fat.