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 a parchment-lined baking sheet. Season with salt, pepper and half the BBQ Seasoning (use all for 4 ppl), then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.

Meanwhile, cut bacon crosswise into 1/4-inch strips. Add bacon to a cold, large non-stick pan. Cook over medium-high heat, stirring occasionally, until golden-brown and crispy, 5-7 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Transfer all but 1/2 tbsp bacon fat (dbl for 4 ppl) to a small heat-proof bowl. Keep remaining bacon fat in the pan.

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

Heat the pan with reserved bacon fat over medium-high. When hot, add mushrooms. Cook, stirring occasionally, until mushrooms are golden-brown, 4-5 min. Add half the garlic, then season with salt and pepper, to taste. Cook, stirring often, until fragrant, 30 sec.Transfer mushrooms to a plate.

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

Quarter eggs lengthwise, then season with a pinch of salt and pepper, to taste.Add potatoes, mushrooms, spinach 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.