Heat large skillet over medium-low heat. Cook bacon until golden and crispy, about 7 to 9 min.; transfer slices to paper towel-lined plate. Scrape bacon fat from skillet into heatproof bowl; cool until just warm, about 5 min. Whisk bacon fat with vinegar, honey, mustard and chives. Finely chop bacon; stir into dressing.
To serve, toss dressing with 1 bag (454 g) Compliments Coleslaw. Let stand 10 min. before serving. Dressing can be stored in refrigerator up to 3 days. (After chilling, bring dressing to room temperature and shake vigorously before using.). Toss with cole slaw mix, steamed cubed potatoes, baby spinach or grilled vegetables, and serve immediately.