In a medium pan over low heat, cook bacon until just crisp, turning occasionally. Remove bacon from pan, and let drain on paper towels. Reserve some of the fat and chop the bacon.
To make the vinaigrette, finely chop anchovies and garlic and transfer to a medium bowl. Add mustard, vinegar, salt, olive oil, 1 tsp bacon or pancetta fat, olive oil, salt, and black pepper and whisk until combined. Taste for balance and add more oil or vinegar if desired.
In a large bowl combine greens and vinaigrette and toss until greens are well coated. Top with hard boiled eggs, 1/4 cup of the chopped bacon, and croutons or bread and serve.