Baby Spinach Cobb Salad

with bacon, eggs, and avocado

Hard boil eggs - Cover eggs by 1” / 2.5cm of water. Salt generously and then bring to a boil. Once water has reached a boil, take it off the heat and just let it sit for 11 minutes. If not making right away, store with shells on in the fridge. (Can be done up to 3 days ahead) 

Bacon - Heat an oven to 400F / 204C degrees. Line a sheet pan with foil and then place a cooling rack in the sheet pan. Lay out bacon on rack and bake in the oven from 15 to 20 minutes until bacon is crispy on the edges. This is a great low-effort way to cook bacon and have all the fat drip off (with little clean up!). (Can be done up to 3 days ahead) 

Garlic / Shallots - Prep as directed. Can be stored together. (Can be done up to 4 days ahead)

Cucumber / Tomatoes / Avocado - Prep as directed. Store in separate containers. 

Make vinaigrette - Whisk garlic and shallots with balsamic vinegar, Dijon mustard, maple syrup, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead) 

Peel and chop eggs. 

Chop bacon. 

Toss baby spinach, cucumber, tomatoes, avocado, eggs, and bacon with vinaigrette. Season to taste with salt and pepper.