• Before starting, preheat the oven to 425˚F. Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1/2-inch pieces. 
• To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. 
• Season with salt, pepper and half the Applewood Smoke Spice (use all for 4 servings), then toss to coat. 
• Roast in the middle of the oven for 23- 25 min, flipping halfway through, until tender and golden.

• On an unlined baking sheet, arrange bacon strips in a single layer. 
• Roast in the top of the oven 12-14 min, flipping halfway through, until golden and cooked through.**
• Using tongs, transfer bacon to a paper towel-lined plate. 
• To a small heat-proof bowl, carefully transfer bacon fat. Reserve.

• Quarter mushrooms.
• Peel, then mince or grate garlic.
• Peel, then cut half the shallot (use all for 4 servings) into 1/4-inch pieces.
• Peel eggs.
• In a large heat-proof bowl, whisk together mustard, vinegar and half the maple syrup (use all for 4 servings).

• Meanwhile, heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) reserved bacon fat, then mushrooms.
• Cook 4-5 min, stirring occasionally, until mushrooms are golden.
• Add half the garlic, then season with salt and pepper. Cook 30 sec, stirring often, until fragrant.
• Transfer mushrooms to a plate.
• Pat chicken dry with paper towels. Season with salt and pepper.
• Heat the same pan over medium. 
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** 
• Transfer to a plate. Carefully wipe out pan. 

• Heat the same pan over medium-high.
• When hot, add 1 tbsp (1 1/2 tbsp) reserved bacon fat, then shallots. Cook 30 sec, stirring often, until fragrant. 
• Remove from heat, then add remaining garlic. Stirring 30 sec, until fragrant.
• To the large bowl with vinaigrette base, carefully transfer bacon fat and shallots. Season with salt and pepper, then whisk to combine.

• Quarter eggs lengthwise, then season with a pinch of salt and pepper.
• Chop bacon into 1/2-inch pieces.
• Thinly slice chicken.
• To the bowl with warm vinaigrette, add mushrooms, spinach, potatoes and half the bacon, then toss to combine. 
• Divide salad between plates.
• Sprinkle cheese and remaining bacon over top.
• Top with chicken and eggs.

If you've opted to add chicken breasts, pat chicken dry with paper towels. Season with salt and pepper. Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**  Transfer to a plate. Carefully wipe out pan. Reuse the same pan to make vinaigrette in step 5.

Thinly slice chicken.  Top plates with chicken.