Place greens in a large bowl.
Mix the olive oil and balsamic vinegar into the greens.
Crack eggs into a small container.
Cut the pancetta into lardons. (A lardon is a matchstick cut, about 1/2-inch by 1/8-inch by 1/8-inch).
In a small sauté pan render the pancetta with the butter until the pancetta is crispy and the butter is brown.
Pull the pan off of the heat and quickly add eggs.
Whip the eggs in the pan with the butter and pancetta until the eggs are scrambled.
Pour the egg and pancetta mixture over the greens and lightly toss.
Season the salad with salt and pepper.
Shave about 16 pieces of Parmesan cheese and place on top of the salad.
Recipe and image used with permission and courtesy of Wusthof. All rights reserved. Recipe by Marc Vetri, Chef and Owner of Alla Spina, Amis, Osteria, Vetri, Philadelphia, PA.