In a large serving bowl, add cleaned and prepared baby spinach. Set aside.
Place the bacon in a medium non-stick skillet and fry over medium heat, stirring occasionally until crisp about 8 to 10 minutes. Remove cooked bacon and set aside. Pour out most of the bacon fat leaving about 3 tablespoons in the pan.
Over low heat in the same pan, add the chopped shallots. Sauté for 2-3 minutes or until slightly soft, but not browned. Add the cider vinegar to the pan, Dijon mustard, and a pinch of sea salt. Stir to combine and turn off the heat.
Pour the warm salad dressing over the prepared baby spinach, and toss to combine.
Divide the salad between 4 plates or bowls: and top each serving with two hard-boiled egg halves and fresh cracked black pepper.
Serve immediately.