In a small pan pour a small amount of rapeseed/canola oil and fry  50g thick-cut pancetta, finely chopped (or substitute with French lardons or thick-cut bacon) till golden. 

Remove the pancetta from the pan using a slotted spoon and set aside.

Remove all but 1 tbs of the oil in the pan and add a good glug of balsamic vinegar and scrape up the bits. Pour into a salad bowl. Stir in 2 tsp Dijon mustard, a glug of olive oil and a pinch of salt. Season with pepper.

Add sliced radicchio to the bowl and toss well. Sprinkle with the pancetta and freshly grated parmesan.