Heat 2 TBSP oil in a large non-stick skillet over medium-high heat. Add pancetta and shallots. Sauté until beginning to brown. Add 2 TBSP oil, then mushrooms. Sprinkle with salt and fresh ground pepper. Saute until the mushrooms are tender, about 5 minutes. Add 1 TBSP wine vinegar and boil until evaporated, stirring constantly. Remove from heat.

Pour lettuce into bowl. Toss with 2 TBSP olive oil and 2 TBSP wine vinegar. Season with salt and pepper. Toss again. Add mushrooms and cheese, toss lightly and serve immediately. all quantity of grapes. YUM!
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