Heat the extra virgin olive oil and bacon over medium-high heat in a heavy skillet, like cast iron.
Cook bacon for about 5 minutes.
When the bacon is cooked through and getting crispy, push to the outside perimeter of the pan.
Then place the radishes cut-side down in the pan and cook undisturbed for 5-6 minutes. Add the shallots and cook, stirring, for another minute.
Add the balsamic vinegar and the water. You want the water to come just up around the sides of the radishes. (you may need more or less depending on the amount of fat in the pan from the bacon.
Cover, lower the heat, and simmer for 8 to10 minutes, or until the radishes are tender, when pierced with a fork.
Remove the lid and continue to simmer for 2 to 3 minutes, or until the liquid has reduced into a syrupy sauce.
Add the parsley, and crumbled goat cheese.
Season with salt, pepper and a drizzle of honey.
Serve and Enjoy!