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Place the chard in a large heatproof salad bowl. Set aside.
Place the pancetta and oil in a large frying pan over medium-low heat.
Fry, stirring frequently, until all of the fat has rendered out and the pancetta is brown and crisp, about 12 minutes.
Remove from the heat. Using a slotted spoon, transfer the pancetta to a double layer of paper towels to drain.
Whisk the vinegar and mustard into the fat in the pan. Season with cracked black pepper to taste.
Pour the dressing over the chard and add the almonds and warm pancetta, tossing to combine.
Serve while still warm.
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