Crab and Avocado Salad with Pancetta

Name: Crab and Avocado Salad with Pancetta
Ingredients: 1 pound jumbo lump crabmeat, picked through; 1 avocado, cut into 1-inch pieces; Freshly ground pepper; 12 thin slices pancetta (about 3 ounces); 1/4 cup mayonnaise; 1/4 cup sour cream; 3 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh tarragon; 2 tablespoons chopped fresh chives; 1 anchovy fillet; 1 clove garlic, chopped; Juice of 1/2 lemon; Kosher salt; 2 small heads Boston lettuce, torn into large pieces; 3 cups baby arugula; 1 14-ounce can hearts of palm, drained and cut into 1/2-inch pieces