Warm Chanterelle and Pancetta Salad

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2 shallots, peeled and minced

1/2 pound chanterelles, trimmed and quartered

1/4 cup pine nuts

7 tablespoons extra-virgin olive-oil

1 tablespoon fresh lemon juice

2 tablespoons red wine vinegar

4 large handfuls of mixed greens (such as frisee, arugula, or red oak or bibb lettuce)

Freshly ground black pepper

1/4 pound pancetta, diced