Breakfast Salad With Cinnamon Toast Croutons And Maple Vinaigrette

• 6 cups French Bread Cubes
• 3 Tablespoons Melted Butter
• 1/4 cups Sugar
• 1 teaspoon Cinnamon
• 1/4 cups Maple Syrup
• 1/4 cups Vegetable Oil
• 1 Tablespoon Apple Cider Vinegar
• 2 teaspoons Dijon Mustard
• 1/2 teaspoons Salt
• Black Pepper To Taste
• 12 ounces, weight Bacon, Cooked And Crumbled
• 12 whole Eggs
• 6 cups Packed Baby Spinach
• 1 cup Candied Nuts
• 3/4 cups Dried Cherries

1. For the cinnamon toast croutons: Preheat the oven to 350 degrees F. Lay the bread cubes out on a rimmed baking sheet. Mix the melted butter, sugar, and cinnamon together and drizzle over the bread cubes. Toss and bake for 5-10 minutes until toasted.
2. For the maple vinaigrette: Whisk the maple syrup, oil, vinegar, mustard, and salt together until smooth. Add pepper to taste. Set aside.
3. Cook and drain the bacon.
4. Prepare the eggs to your liking-scrambled, poached, sunny-side-up.
5. Prepare each salad plate with a heaping cup of baby spinach, topped with cinnamon toast croutons, candied nuts, dried cherries, and crumbled bacon. Then top each with 1-2 eggs and drizzle with maple vinaigrette!

bread, butter, ubc, cinnamon, ubc, ubc, apple cider vinegar, dijon mustard, salt, black pepper, weight bacon, eggs, spinach, cherries

Taken from tastykitchen.com/recipes/breakfastbrunch/breakfast-salad-with-cinnamon-toast-croutons-and-maple-vinaigrette/ (may not work)