Breakfast Salad with Cinnamon Toast Croutons and Maple Vinaigrette

INGREDIENTS

• For the Cinnamon Toast Croutons:
• 6 cups of French bread cubes
• 3 Tb. melted butter
• ¼ cup sugar
• 1 tsp. cinnamon
• Pinch of salt
• For the Maple Vinaigrette:
• ¼ cup pure maple syrup
• ¼ cup vegetable oil
• 1 Tb. apple cider vinegar
• 2 tsp. Dijon mustard
• ½ tsp. salt
• Pepper to taste
• For the Breakfast Salad:
• 1 cup candied nuts
• ¾ cup dried cherries
• 12 oz. bacon, cooked and crumbled
• 6 packed cups baby spinach
• 12 eggs, prepared to order