Heat a large skillet with high sides over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate. Remove all but one tablespoon of bacon fat from the pan and then add 1 tablespoon olive oil, heat over high heat. Add garlic and saute for 30 seconds. Add the brussels sprouts and chopped onions in a single layer and sprinkle with brown sugar and salt. Let sit 1 minute and stir. Continue to saute for another 4-5 minutes, until bright green and tender. Now add the apples and cook another 3-5 minutes. Remove the pan from the heat and stir in the the pecans. Divide the salad among plates and top with blue cheese. Drizzle with the caramel apple vinaigrette and the crispy bacon.

Add the apple cider, brown sugar and chopped apples to a medium sauce pot and bring to a boil, boil for about 10 to 15 minutes or until the cider has reduced to about 1/2 cup and is slightly thick and syrupy. Remove from heat and add the cider vinegar, & sage leaves. Pour the mixture into a food processor or blender and add the olive oil, pinch of cayenne, salt and pepper. Pulse the vinaigrette a few time to mince the apples (do not puree the apples). Taste and season with more salt and pepper if desired. Keep the dressing in the fridge for up to 4 days.