1 head DOLE® Hand Picked Selections Red or Green Butter Lettuce, cut into bite sized leaves
1/4 pound pancetta, cut into 1/2 inch dice
1 teaspoon Dijon-style mustard
2 teaspoons red wine vinegar
2-1/2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 cup 1/2-inch cubes peeled fresh DOLE pineapple
1/2 cup sliced onion
1/2 cup crumbled feta cheese, optional

Cook pancetta in a heavy skillet over medium heat until crisp, about 5 minutes. Transfer pancetta to paper towels to drain; reserve fat for dressing.

Mix mustard and vinegar in a small bowl. Whisk in oil, adding in 1 teaspoon or more rendered pancetta fat to taste. Season with salt and pepper.

Combine lettuce, pineapple, and onion in a large bowl. Add vinaigrette and toss to coat. Sprinkle with pancetta and feta cheese, if desired.