• Preheat the oven to 400 degrees F.
• Begin by soft boiling the eggs so they can cool. Heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
• Place the sourdough cubes on a baking sheet and bake until golden and crisp, about 10 to 15 minutes, tossing once or twice. While the cubes are baking, heat a small saucepan over medium-low heat and add butter. As soon as it melts, whisk in the garlic clove and herbs. Pour the garlic herb butter over the sourdough croutons and toss well.
• Assemble the salad by tossing the kale in a bit of the vinaigrette. Add the bacon slices on top along with a handful of croutons and the peeled soft boiled eggs, sliced in half (and sprinkled with salt and pepper) if desired. Serve with extra dressing.

maple bacon vinaigrette

• In a bowl, whisk together the syrup, vinegar, garlic, mustard, sat and pepper until combined. While still whisking, stream in the warm bacon fat until the dressing comes together.