1.In a large heated oiled frying pan, cook pancetta until crisp. When cool enough to handle, break into large pieces.
2.In the same frying pan, heat dressing and water, add mushrooms and thyme; cook, stirring, until mushrooms are tender and liquid has almost evaporated. Season to taste.
3.Combine mushrooms, mesclun and pancetta in large bowl; toss gently. Serve topped with cheese.