Brussels Sprouts Salad With Warm Bacon Vinaigrette

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1 1/4 pounds Brussels sprouts

6 thick slices bacon, cooked crisp and crumbled, fat drained and reserved

Extra-virgin olive oil, as needed

Freshly squeezed juice of 1 lemon

1 1/2 tablespoons sherry vinegar

1 small shallot, minced (about 1 tablespoon)

1 1/2 teaspoons minced garlic

1/4 teaspoon honey

Kosher salt

1/4 cup lightly chopped toasted pistachios

1-inch knob fresh horseradish, peeled (optional)

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