Add a small amount of olive oil to a pan, and cook the panchetta over medium-low heat, stirring often. Once the pancetta is nice and crisp, turn off the heat. 

When the sizzle of the cooking pancetta stops, add the dill and garlic. Stir and allow the garlic to cook.

Whisk the vinegar and olive oil into the pan. Season with salt and pepper. Set aside.

In another pan, warm up 1/3 cup of the vinaigrette, and add the cooked potatoes along with the mustard. Put your lettuce in a bowl and lightly dress with about 2 tablespoons of your set aside pancetta vinaigrette. Once the potatoes are nicely coated in their dressing and mustard, add them to the salad. 

Place the egg atop the salad, and just before serving, crack it so the yolk can spill. Top this salad with any and all edible flowers. 

Soft boiled eggs

You can cook the eggs to whatever texture you’d like, but we recommend soft boiled: the yolk adds another layer of richness to the salad. Add eggs to a pot of boiling water. Cook for 6 minutes. Drain the water, and drop the eggs into ice water to stop the cooking process. Peel once cool.