Leek and pancetta salad

Tonight, Mike and I are making dinner for my grandparents.  It has to be good because they are both world-class cooks who feed us mountains of gloriousness every time we come home.  Mike is making chicken parmesan over spaghetti and I'm making the salad.  This recipe is exceedingly good and is entirely mine, inspired by an Italian salad I once ordered.

Makes 3 servings to stand alone as lunch, or about 5 servings as a side.  

1/2 cup chopped walnut pieces
Bag of mixed greens/spring mix
4 oz. pancetta, chopped (I like 1/2 inch or so cubes)
1 trimmed leek, chopped at about the same size as the pancetta
2-3 cloves garlic, minced
1 tbsp extra-virgin olive oil
2 tbsp brown sugar
1/8 tsp. salt
few pinches of pepper

For the dressing, combine:

2 tbsp red wine vinegar

1/4 cup extra-virgin olive oil

juice from 1/2 a lemon

1/2 tbsp honey

salt and pepper

Toast the walnuts in a 350 degree oven until fragrant, 5-10 minutes (keep an eye out).  In a medium bowl, combine remaining ingredients well.  Place on a baking sheet with parchment paper and bake at 400 degrees until pancetta is beginning to crisp, about 15 to 20 minutes.  Let sit for 5 minutes to crisp up some more.  Toss pancetta and leeks with the greens, walnuts, and vinaigrette (store bought is fine, and you can even just use oil and vinegar alone, but I like the sweet and citrusy combination above).  Serve immediately.