Place eggs in the bottom of a small saucepan, cover with cold water by several inches. Bring to a gentle boil over high heat. Boil for 10 minutes. Then remove from the heat, drain and then run cool running water over the eggs for several minutes until cool enough to handle. Peel and chop.

Place strips of bacon in cool large skillet. Heat over medium-high heat. Allow the fat to render out and the bacon to crisp. As the bacon cooks, reduce heat to prevent the skillet from smoking. Turn the slices regularly so they brown evenly. Cook until the bacon is browned evenly. Transfer the crispy browned bacon to a paper towel lined plate. Cool and crumble.

Smash and peel garlic clove. Mince and mash with the side of a chef’s knife with the salt to form a paste. Scrape into a medium bowl.

Whisk vinegar and Dijon into the garlic paste. Gradually whisk in oil. Season with pepper.

Place spinach, eggs, and bacon in a large salad bowl. Pour dressing over the salad and toss to combine. Serve immediately.