• 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 all but 1/2 tbsp (1 tbsp) bacon fat. Reserve remaining fat on the baking sheet.

• 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, pat chicken dry with paper towels. Season with salt and pepper. 
• Heat a large non-stick pan over medium-high.
• 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
• To the same pan ver medium-high, add 1/2 tbsp (1 tbsp) reserved bacon fat from the small bowl, 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.

• Heat the same pan over medium-high.
• When hot, add 1 tbsp (1 1/2 tbsp) reserved bacon fat from the baking sheet, 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.
• Top with chicken.
• Sprinkle cheese and remaining bacon over top.
• Top with eggs.

If you've opted to add chicken breasts, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick 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. Use the same pan to cook mushrooms.

Thinly slice chicken. Top bowls with chicken.