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This riff on the classic Cobb salad from Rach is made with spinach and a hot bacon dressing.
Preheat oven to 400˚F rack at center.
For eggs, start in cold water, bring to boil, cook to time, cover and remove from the stove. Drain the eggs and crack the shells, then soak in cold water, cool to handle, peel and halve.
Heat a drizzle of oil, 1 turn of the pan, in a cast iron skillet. If using smoked chicken, char. If using rotisserie chicken, heat through, then carve meat from bone and slice. Char scallions to blister, 3 to 4 minutes over medium-high to high heat. Cool a bit and slice into bite-sized pieces.
Arrange 6 slices of bacon on slotted pan or wire rack-lined baking sheet and bake to crisp. Cool to handle and cut into 1-inch pieces.
Add the remaining 2 tablespoons olive oil to pan, 2 turns of the pan, and brown mushrooms, then remove to transfer plate. Add remaining finely chopped bacon and render 3 minutes. Add shallots and garlic, stir for 2 to 3 minutes. Add vinegar, mustard and thyme, remove from heat and whisk, add spinach and wilt a bit 1 minute, then add nutmeg, salt and pepper and radishes.
Arrange greens on platter and arrange rows on top of halved eggs, sliced chicken, blue cheese, scallions, bacon and mushrooms.