Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Lay the thinly sliced pancetta on the prepared sheet pan and bake for 10-12 minutes until golden brown and crispy.

In a blender, combine olive oil, vinegar, lemon juice, garlic, Dijon mustard, basil, mint, honey, salt, and pepper. Blend until smooth.

Spread the lettuce mix on a large platter and drizzle half of the vinaigrette over it, tossing gently.

Layer with avocado, asparagus, crumbled pancetta, goat cheese, radishes, and sugar snap peas.

Drizzle remaining vinaigrette and sprinkle sunflower seeds and chives on top before serving.