Heat a dry skillet over medium high heat. Add the walnuts, maple syrup, and salt. Heat, stirring constantly, until maple syrup mixture is caramelized and walnuts are thoroughly coated, about three minutes. Set skillet aside and allow walnuts to cool.

Preheat oven to 350 degrees.

Spread bread on a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil. Sprinkle with salt to taste. Bake for approximately 8-10 minutes or until the bread is crisp and golden, similar to croutons.

While the bread is baking, whisk together the garlic, vinegar, mustard, and lemon juice in a small bowl. Let the mixture sit for five minutes. In a slow, steady stream, gently whisk in ¼ cup of the olive oil. Season with salt and pepper to taste.

Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed skillet over medium heat. Add the bacon and fry until crisp, approximately 7 minutes. Remove bacon and reserve bacon grease.

Crack eggs into the pan, working in batches if needed. Season with salt and pepper to taste. Cook eggs to your preference, either sunny side up or over easy, about 2 minutes total.

To assemble the salad, place spinach and croutons in a large bowl. Add just enough vinaigrette to lightly coat the spinach leaves. Divide the leaves among four serving plates.

Place a fried egg on top of each plate of greens.

Break bacon pieces up into smaller pieces and sprinkle over the egg.

Serve with additional vinaigrette if desired.