Preheat oven to 375°F (190°C). In a bowl toss bread cubes with melted butter, 1 tablespoon olive oil, garlic powder and 1/4 teaspoon salt until evenly coated. Spread in a single layer on a rimmed baking sheet and bake for 10–12 minutes, stirring once halfway, until golden and crisp. Remove and let cool.

Bacon and Mushrooms

Cook bacon

Place bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crispy, about 8–10 minutes. Transfer to paper towels to drain, then crumble when cool. Reserve 1 tablespoon of bacon fat (discard excess) and set aside.

Sauté mushrooms

In a large skillet, heat 1 tablespoon butter over medium-high heat. Add sliced wild mushrooms and a pinch of salt, cook without stirring for 2 minutes to develop color, then stir and continue cooking another 3–4 minutes until tender and browned. Add reserved bacon fat and 1 teaspoon olive oil in the last minute to coat and carry flavor. Season with 1/4 teaspoon pepper. Remove from heat and let cool slightly.

Shallot Vinaigrette

Whisk together minced shallot, red wine vinegar, Dijon mustard and honey in a small bowl. Slowly stream in 4 tablespoons olive oil while whisking to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or seasoning as desired. Let sit 5 minutes to mellow.

Salad Assembly

In a large salad bowl, place the baby spinach. Pour about two-thirds of the shallot vinaigrette over the greens and toss gently to coat (reserve some dressing for guests to add if desired). Add the sautéed mushrooms, crumbled bacon, chopped hard-boiled eggs and crumbled feta over the spinach.

Sprinkle the homemade croutons on top. Season with remaining 1/4 teaspoon salt and a grind of black pepper if needed. Serve immediately so croutons remain crisp. Pass extra vinaigrette on the side.