Slice your brussels sprouts into thirds (fourths if they are large).
Heat a large nonstick skillet over medium-high heat. Add the bacon to the pan; cook 5 minutes or until crisp, turning occasionally. Remove the bacon from the pan, reserving 2 tbsp drippings in the pan; set the bacon aside; break into pieces when cool.
Reduce the heat to medium-low; add the vinegar and next 4 ingredients (through the black pepper), stirring well to combine. Add the Brussels sprouts; cook for 1 minute, stirring to coat. Cover and cook an additional 2 minutes.
Combine the Brussels sprouts mixture and lettuce in a large bowl; toss until well combined. Sprinkle evenly with the bacon and pecans. Serve immediately.