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1
Put the eggs in a small saucepan of water and brin gto a boil over medium-high heat.
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2
Boi lfor 4 minutes.
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3
Turn off the heat and let cool in the water.
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4
When the eggs are cool, crack and peel them.
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5
Chop the eggs, season to taste with salt, and reserve.
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6
Position a rack in the center of the oven and heat to 375 degrees.
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7
Heat 1 1/2 T. of the olive oil in a small saucepan over medium-high heat.
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8
Add the garlic and cook, stiriing occasionally, until it starts to turn gold, about 1 minutes.
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9
Discard the garlic.
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10
Arrange the bread in a single layer on a baking sheet.
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11
Drizzle with the garlic-infused oil, sprinkle with a little alt, and toss.
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12
Bake, shaking the bread cubes once,until golden and crispy, 8 to 10 minutes.
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13
Remove from the oven and let cool.
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14
In a small bowl, shisk together the remaining 3 T. olive oil, they sherry vinegar, and the mustard.
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15
Season with salt and pepper to taste.
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16
In a 10-inch skillet, cook the bacon over medium-high heat, stirring frequently, until golden and crisp, 3 to 5 minutes.
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17
With a slotted spoon, transfer the bacon to a plate lined with paper towels.
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18
Add the shallot to the pan and cook, stirring until softened, about 1 minute.
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19
Let the pan cool slightly and add the vinaigrette to the pan, shisking well to blen the ingredients.
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20
Toss the warm vinaigrette and the spinach together in a large bowl.
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21
Transfer to a platter and grnish with the chopped eggs, bacon, and croutons.
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22
Serve immediately.
