1/4 cup savory granola and/or 1 slice sourdough, cubed for croutons
2 eggs, poached or fried over-easy
1 tsp maple syrup
1 1/2 tsp olive oil
1 1/2 tsp apple cider vinegar
Pinch salt and freshly cracked black pepper
Cook bacon in a small skillet. Drain and set aside.
Wash a cut asparagus into 2-inch pieces. Add onion and asparagus to skillet and cook until onions are softened and asparagus are bright green. Remove from pan. Add sourdough cubes to pan and toast, tossing occasionally, to brown the outsides.
Whisk dressing ingredients in a small bowl.
In a large bowl, combine spinach, arugula, onions, and asparagus. Add dressing and toss it all together. Divide between two plates or bowls. Top each with granola, bacon, and parmesan.
Place a poached or fried egg on top of each salad and serve immediately.