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Place pretzel pieces and oil into a large mixing bowl and season with salt and pepper. Toss together. Spread onto a large pan, in a single layer, and toast for about 10 minutes on medium-low heat, tossing occasionally. Remove from stovetop and allow pretzel bits to cool.
Spread onto a large pan, in a single layer, and toast for about 10 minutes on medium-low heat, tossing occasionally. Remove from stovetop and allow pretzel bits to cool.
Place a small sauté pan over medium heat and melt butter.
Add pancetta and sauté for 3 to 4 minutes or until pancetta browns.
Pour contents into a mixing bowl and add remaining vinaigrette ingredients, except oil.
Whisk together.
Add oil in a slow and steady stream until fully incorporated. Adjust seasonings and set aside until ready to use.
Combine Brussels sprouts, pretzel croutons, cherry tomatoes and goat cheese into a large salad bowl.
Toss together with vinaigrette.
Adjust seasonings and allow salad to sit for about 10 minutes before tossing one more time and serving.