For Vinaigrette: Mix first 6 ingredients in small bowl until well blended. Set aside.
For Salad: Cook the pancetta in a medium sauté pan on medium heat until crisp. Drain on paper towel and crumble into large pieces. Set aside. Trim squash ends slice into ribbons then place on serving platter with the tomatoes. Drizzle with vinaigrette and sprinkle with pancetta.
