Heat the olive oil in a large saucepan
over medium-high heat. Add the pancetta
the fat; cook until the edges are crispy, about 5 minutes. Add the onion, carrots and celery
and saute until tender, about 6 minutes. Toss in the garlic and saute until fragrant, about 1 minute. Add the lentils and cover with water by 2 inches. Bring to a boil, reduce the heat to a low simmer
and cook until the lentils are tender but not falling apart, about 18 minutes. Drain
well and let cool.
Put the mixed greens in a large bowl. Add the lentils, burrata and a sprinkle of, olive oil and mix to combine.