Shredded Brussels Sprouts with Persimmon and Pecans

5 slices thick cut bacon, cut into lardons
Olive oil, about 1 tablespoon or more
1/2 large sweet onion, cut in half (i.e., 2 quarters) and sliced very thin crosswise on a mandolin
1/2 stalk brussels sprouts, sprouts trimmed and shredded on a mandolin
1 firm ripe Fuyu persimmon, cut into 8 wedges and sliced very thin on a mandolin
About 1/2 cup or so pecan halves, lightly toasted
maple syrup, to taste, about 1 tablespoon
fish sauce, to taste, about 1 tablespoon

Saute the bacon in the olive oil over medium high heat in a large saute pan until the onion softens. Add the shredded brussels sprouts and continue to saute until the sprouts wilt and turn bright green. Turn the heat off and add the persimmon and pecans and season to taste with maple syrup and fish sauce, toss thoroughly to mix. Serve immediately.