Preheat the oven to 375˚F. Drape a slice of pancetta into each cup of a 12-cup mini muffin tray, trying to fill the bottom and the sides of the cup.
Place on the middle rack of an oven and bake for 15-18 minutes, depending on the thickness, and bake until the pancetta is cooked through and beginning to crisp up.
Remove from oven and let cool for a few minutes. If the pancetta has collapsed or folded over, try to unfurl it into a cup shape with your hands while it is still warm. Place on paper towels to drain. The pancetta cups can be made several hours ahead of time; keep at room temperature.
In a small bowl, mix Ile de France® goat cheese, salt, pepper, cream, chives, and herbs with a soft spatula until smooth.
In another small bowl, mix the greens with the salt, pepper, vinegar, and oil and gently toss.
Place a pancetta cup on a plate. Spread about a tablespoon of the cheese mixture into the bottom of the pancetta cup. Gently spoon about a tablespoon of the greens, pressing them lightly into the cheese. Top with a small dollop (about a tsp.) of cheese. Repeat with the remaining ingredients. Serve at room temperature.
Serves 6 to 12.