Sauté the pancetta in a heavy-based frying pan until very crispy.

When the pancetta is ready, remove the lardons with a slotted spoon and add the
chestnuts to the same pan, allowing the chestnuts to absorb all the yummy juices from the pancetta. Keep on turning the chestnuts with a wooden spoon in the pan. When slightly crispy, remove the chestnuts with a slotted spoon and drain them on absorbent paper.

To the same pan, add the mustard and the lemon juice to taste.

Arrange the salad leaves on a platter. Scatter over the pancetta and the chestnuts. Just before serving, pour the mustard and lemon juice from the pan over the salad.

Tip: If you can’t find fresh chestnuts, use whole canned or vacuum-packed.