To prepare the dressing, in a small skillet over medium heat, cook pancetta until crispy, stirring as needed about 6-8 minutes. Transfer pancetta to a paper towel lined plate and set aside. In the same pan, add the shallot and garlic, cook 2-3 minutes. Remove from heat and whisk in the vinegar, dijon and oil. Add a pinch of salt and freshly ground pepper. Taste and adjust seasoning as needed.
Place greens in a large salad bowl. Add half the dressing and toss together with a pinch of salt and freshly ground pepper. Add the walnuts, pomegranate seeds and half of the parmesan and toss well. Place salad on serving plates and top with remaining cheese and pancetta. Serves 4-6.