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1
Combine garlic, shallot, mustard, honey, and anchovies, if desired, in a bowl. Add a 1/2 cup of the oil in a slow, steady stream, whisking constantly. Season with salt and pepper.
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2
Heat remaining 1/2 teaspoon of oil in a medium skillet over medium heat. Add pancetta and cook, stirring occasionally, until fat has rendered and pancetta is crisp, 5 to 7 minutes. Using a slotted spoon, remove to a paper towel-lined plate to drain.
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3
While pancetta cooks, bring 4 inches of water to a boil in a saucepan over medium-high heat. Add vinegar. Crack 1 egg into a small bowl. Using a whisk or wooden spoon, stir water briskly in one direction, creating a small whirlpool in the center. Slide egg into the center of the whirlpool, cover pan, and immediately transfer to a cool surface. Let stand 4 minutes for a very runny yolk or 6 minutes for a firmer, creamier yolk. Using a slotted spoon, retrieve egg, blot bottom on a paper towel, and slide onto a plate. Season with salt and black pepper. Repeat with remaining eggs.
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4
Toss together chicory with vinaigrette. Divide greens among four plates and top each with pancetta and poached eggs, dividing evenly. Season with salt and pepper and garnish with lemon zest.
