Preheat oven to 400°F.

Cook pancetta in a heavy, large skillet over medium heat until crispy. Using a slotted spoon, transfer the crispy pancetta to a paper towel covered plate. Remove skillet from heat. Reserve 2 tablespoons drippings in skillet and add olive oil. Whisk cherry vinegar, shallots, garlic and brown sugar in a small bowl and add to the skillet. Stir over medium-low heat just until warm. Season with kosher salt and freshly ground black pepper. Use warm.*

Spread the sliced almonds on to plate. In a small bowl, whisk together the egg, 1 tablespoon water and a couple turns of freshly ground black pepper. Dip the goat cheese rounds in the egg mixture, let any excess egg run off, then coat with sliced almonds. Place rounds on a rimmed baking sheet and bake until warm (about 10 minutes).

Combine greens and fennel in a large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Top each serving with a sprinkling of pancetta bits and 1 goat cheese round.