Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut bacon crosswise into 1/4-inch pieces. Add bacon to a cold, large non-stick pan. Cook over medium-high, stirring occasionally, until golden-brown and crispy, 6-8 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Carefully transfer 1 1/2 tbsp bacon fat (dbl for 4 ppl) to a small heat-proof bowl. (NOTE: If there's more than 1 1/2 tbsp fat [3 tbsp for 4 ppl], leave remaining in the pan.)

Meanwhile, cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined 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, 22-25 min.

Meanwhile, on a clean cutting board, quarter mushrooms. Peel, then cut half the shallot into 1/4-inch pieces (whole shallot for 4 ppl). Peel, then quarter eggs. Whisk together Dijon, whole grain mustard, vinegar and half the maple syrup (use all for 4 ppl) in a large heat-proof bowl.

Heat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mushrooms. (NOTE: If there is reserved bacon fat in the pan, add enough oil to make up 1/2 tbsp fat [dbl for 4 ppl].)Cook, stirring occasionally, until mushrooms are golden-brown, 4-5 min. Sprinkle with some seasoned salt and pepper, to taste. Transfer mushrooms to a plate.

Return the same pan to medium-high. When hot, add 1 1/2 tbsp reserved bacon fat (dbl for 4 ppl), then shallots. Cook, stirring often, until fragrant, 30 sec. Carefully transfer bacon fat and shallots to the large bowl with vinaigrette base. Sprinkle with some seasoned salt and pepper, to taste, then whisk to combine.

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