Gently place eggs in a large pot. Cover with cold water. Bring to a boil, reduce heat to simmer. Simmer for exactly 10 minutes. Turn the burner off and let the eggs sit in the hot water for 45 minutes.

Place a few ice cubes in the water to cool it slightly. Start peeling the eggs, which should still be slightly warm. Dice and set aside.

Using kitchen scissors, cut the bacon into bite size pieces directly into a skillet over medium heat. Cook 8 to 10 minutes, stirring occasionally. Remove the bacon onto paper towels to drain excess grease. Save 1/4 cup of the bacon drippings for the dressing.

Chop the spinach and place in a large bowl. Add the cooked egg and bacon, onion, mushrooms, and feta cheese.

In a separate bowl whisk together the warm bacon drippings, maple syrup, apple cider vinegar, dijon mustard, and kosher salt and pepper to taste.

Right before serving, toss the salad with some of the dressing and add more dressing as needed.

Note: If dressing comes to room temp warm in the microwave for a few seconds before serving.