Prepare the hard-boiled eggs. Place the Egg (4) in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat.
Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water and cool the eggs in ice water.
Heat a skillet over medium- medium high heat and add diced Bacon (7 slice). Cook, stirring occasionally until bacon is browned and crisped. Transfer the bacon to a plate lined with paper towels and set aside. Reserve rendered bacon fat (about 2 tablespoon).
Add Fresh Baby Spinach (12 ounce), thinly sliced Red Onion (1/3 cup), thinly sliced Mushroom (8), Campari Tomato (4) and Cucumber (1) that is peeled, seeded and sliced into half moons. Peel the hard-boiled eggs and slice them into quarters. Set aside.
Add the bacon fat, Olive Oil (3 tablespoon), Red Wine Vinegar (2 tablespoon), Shallot (1), Dijon Mustard (2 teaspoon), Kosher Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon) in a small bowl. Whisk to emulsify and set aside.
Slice the Goat Cheese (4 ounce) with unwaxed, unflavored dental floss. Lay the floss flat on a cutting board. Place the goat cheese on top of the floss and cross the ends of the floss. Continue to pull the ends until it cuts off an even slice. Repeat with the remaining cheese.
Place the Panko Breadcrumbs (1/2 cup) in a dish and place goat cheese slices on top, lightly pressing the bread crumbs into the cheese. Flip the cheese and coat the other side with the bread crumbs.
Heat the Olive Oil (4 tablespoon) in a heavy skillet over medium high heat. Add the goat cheese rounds and cook for 1-2 minutes on each side until just browned.
Transfer to a paper towel lined dish.
Pour the warm dressing over the salad and toss to combine. Divide the salad onto 4 plates. Sprinkle each salad with bacon. Divide eggs among the plates and top each salad with the warm goat cheese. Serve.