In a large pan over medium-high heat, add the cut up bacon and cook until crispy and the bacon gives off most of it's fat and remove the bacon from pan with a slotted spoon. Add the onions to the pan and lightly salt and cook until caramelized and sweet. Add two tablespoons of the butter, and when it melts, add the apple chunks and thyme sprigs. Toss to coat and cook for about two minutes and add some pepper. Add the Brussels sprouts and kale. Season with salt and pepper, and cook until the sprouts and saute about five minutes, stirring occasionally. Add about 1/4 cup of water and the last tablespoon of butter, cover and steam for about five minutes. Remove the lid and continue cooking until the water is evaporated and the brussels sprouts and the kale are soft and caramelized. Remove the thyme sprigs and discard. Drizzle half the Sherry-Dijon Vinaigrette onto the sprouts and toss. Serve the remaining vinaigrette alongside the sprouts.