1. First, peel and thinly slice the shallot. Whisk the red wine vinegar and sugar in a small glass bowl or container until the sugar is dissolved. Place the sliced shallots into the mixture and let them soak while you prepare the rest of the salad.
2. Next, place the diced pancetta (I purchase pancetta pre-diced for ease) in a small sauté pan. Cook on low, stirring occasionally until it is crisp. Place onto a paper towel-lined bowl or plate to drain the fat.
3. While the pancetta cools, you can make the dressing.  In a small bowl, whisk together olive oil, vinegar, and Dijon mustard. Add salt and pepper to taste. Or put ingredients into a mason jar and shake until combined.
4. Wash and tear lettuce into preferred-sized pieces. Place in a salad bowl. Wash fresh chives and Italian parsley. Chop into large pieces. Place them in the salad bowl.
5. Next, drain the shallots from the red wine vinegar mixture. Add to the salad bowl. Add cooled and drained pancetta to the bowl.
6. Using a fork, scrape goat cheese into a bowl, crumbling it.  Distribute half of it around the salad. Pour the dressing onto the salad and toss until all ingredients have a light coating of dressing.  Top the salad with the remaining goat cheese crumbles.

Now your salad is ready to serve!