Warm Spinach Salad

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Fill a small saucepan with water, add the eggs, and bring them to a boil. Reduce the heat to low, cover, and simmer the eggs for 10-12 minutes, depending on how firm you like the yolk. When cooked, drain and fill the pot with cold water and let the eggs cool. Once the eggs are cool enough to handle, peel and chop them.
Cook the bacon in the microwave on a microwave-safe plate lined with paper towels for about 3-4 minutes or until crisp. Set aside to cool. Crumble the bacon when it is cool enough to handle.
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Slice the onion into very thin strips. Cut the portobello mushroom caps into 1/2-inch slices. Then, cut the slices in half.
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Heat about 2 teaspoons of olive oil in a saute or frying pan over medium-high heat. Add the sliced onions and mushroom and let them cook for about eight to 10 minutes or until the onions turn golden. Add the minced garlic and saute for one more minute.
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While the vegetables sauté make the dressing. Combine the remaining olive oil, vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper in a jar with a lid. Cover and shake well.
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When the onions and mushrooms are golden, add crumbled bacon and dressing to the pan and use a spatula to scrape up any browned onion bits. Turn off the heat when the dressing is warm.
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Add the spinach to the pan, and using tongs, gently toss the spinach with the dressing and vegetables. Add the chopped egg.
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Garnish the warm salad with Parmesan cheese and serve immediately.