In a large skillet, cook the diced pancetta over medium heat until crispy, about 5-7 minutes.

Using a slotted spoon, remove the pancetta from the pan and set it aside on a paper towel-lined plate, leaving the rendered fat in the skillet.

Add the roughly chopped walnuts to the same skillet with the pancetta fat.

Toast the walnuts over medium heat, stirring frequently, until they are golden and fragrant, about 3-4 minutes.

Remove the walnuts from the skillet and set aside.

In the same skillet, add the California grapes and thyme sprigs.

Lightly cook the grapes over medium heat until they start to soften and are warmed through, about 3-4 minutes.

Remove the grapes from the skillet and discard the thyme sprigs.

In a small bowl, whisk together the whole grain mustard, honey, and lemon juice.

Gradually drizzle in the rendered pancetta fat and olive oil while whisking continuously until the dressing is well emulsified. Season the dressing with salt to taste.

On a large serving platter or salad bowl, layer the roughly chopped butter lettuce.

Evenly distribute the cooked pancetta, toasted walnuts, cooked grapes, sliced strawberries, and thinly sliced dried apricots over the lettuce.

Drizzle the dressing over the top of the salad.

Finish by dotting the salad with crumbles of goat cheese.