1 10-ounce bag baby spinach leaves, washed and well dried
10 ounces finely-shredded Gruyère cheese
4 hard-cooked eggs, peeled and sliced
1 cup fresh mushrooms, thinly sliced
6 strips chopped crisply-cooked bacon, divided
1/2 cup sliced almonds, toasted
1 tablespoon olive oil
1 large shallot, finely minced
1 teaspoon freshly-minced garlic clove
1/3 cup white wine vinegar
1/3 cup Dijon mustard
1/3 cup honey
Kosher salt and freshly-ground black pepper, to taste
Strips of grilled chicken breast, to garnish
Place spinach leaves in a large serving bowl. Cover with cheese, eggs, mushrooms, 4 of the crumbled bacon strips, and almonds. Heat oil in a small skillet over medium heat. Sauté shallots and garlic, stirring often, until softened (1-2 minutes), then whisk in vinegar, mustard, honey, and the remaining 2 strips of crumbled bacon. Season to taste with salt and pepper when heated through, and pour the hot dressing over the prepared salad. Toss gently to coat well with dressing, garnish with chicken strips, and serve immediately. — Serves 4