1. With a vegetable peeler, peel the truffle. Mince the truffle peelings, p lace them in the jar, and tighten the lid. Reserve the peelings for another use. With the mandoline or very sharp knife, cut the truffle into thick slices. Cut the slices into matchsticks. 

2. Toast the pine nuts: Place the nuts in a small dry skillet and cook over      medium heat, shaking the pan regularly, until they are fragrant and evenly   toasted, about 2 minutes. Watch carefully! They can burn quickly.

1. Transfer the pine nuts to a bowl. Add the truffles. Toss with just enough pine nut oil to coat the ingredients lightly and evenly. Season lightly with the salt.
2. In a small dry skillet, brown the pancetta over medium heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the pancetta to several layers of paper towel. Blot the top of the pancetta to absorb any additional fat.
3. Place the lettuce in a large salad bowl. Add just enough pine nut oil to coat the greens lightly and evenly. Toss. Season lightly with the truffle salt. Arrange the dressed leaves on 4 individual salad plates. Shower with the pancetta, cheese, and chives. Top with the pine nut and truffle mixture. Serve.