Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper and 1 tsp seasoned salt (dbl for 4 ppl), then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.

While potatoes roast, quarter mushrooms. Peel, then cut half the shallot into 1/4-inch pieces (whole shallot for 4 ppl). Cut bacon crosswise into 1/4-inch strips. Whisk together Dijon, whole grain mustard, vinegar and half the maple syrup (use all for 4 ppl) in a large bowl. (NOTE: This is your vinaigrette base.)

Add bacon to a cold, large non-stick pan. Cook over medium-high, stirring occasionally, until golden-brown and crispy, 8-10 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve bacon fat in the pan. Return the pan to medium-high. Add shallots to the pan. Cook, stirring often, until fragrant, 30 sec. Carefully transfer shallots and all but 1/2 tbsp bacon fat (dbl for 4 ppl) to the large bowl with vinaigrette base. Add some seasoned salt, to taste, then whisk to combine.

Heat the pan with remaining bacon fat over medium-high. When hot, add mushrooms. Cook, stirring occasionally, until mushrooms are golden-brown, 4-5 min. Add some seasoned salt and pepper, to taste.

Add half the bacon, potatoes, mushrooms and kale to the bowl with vinaigrette, then toss to combine. Divide salad between plates. Sprinkle cheese and remaining bacon over top.

If desired, before starting the recipe, bring a small pot with 3 cups warm water (dbl for 4 ppl) to a boil over high heat. Once boiling, reduce heat to medium-high. Using a spoon, lower eggs into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.** Drain and rinse eggs under cold water until cool enough to peel. Peel, then quarter eggs lengthwise. Top plated salad with eggs.