This is fast becoming one of my favorite salads to make!  It is a bit challenging with the poaching of the egg, but everything else is super simple, especially how I cook the bacon.  
Ingredients:
Spinach / Arugula / Baby Kale (your choice or combo!)
Bacon (definitely recommend the thick cut)
Eggs (the fresher the better for poaching)
Avocado 
Fresh Mozzarella
Parmesan
Green Onions

Directions:
Preheat the oven to 400 degrees.  Line a baking sheet with tin foil (this makes for very easy clean up!) and place the thick cut bacon on the tin foil.  I like to flip the bacon once during the cooking time.  It usually takes about 30-40 minutes to cook, so definitely plan ahead.  Once it looks like it is done to your liking, take out and let cool on paper towels.
Eggs - simmer water in a pan with some added vinegar.  This is supposed to help with the poaching process.  I like to put the egg into a tiny glass bowl, then you gently drop it into the water.  I like doing them one at a time.  You can more easily maneuver the whites around the yolk this way to try and keep it in tact.  It takes about 5 minutes, but keep a close eye on the eggs.  You can put them on a paper towel to get some of the water out of them after cooking.
I like to layer the salad for presentation, so just start adding all of your ingredients and top with the bacon, and then the egg on top.  We like to use a vinaigrette, but the soft yolk also adds to act as a dressing as well.  I like to put the bacon on when it is still warm, as it adds an amazing element to the salad.

Enjoy!   

To celebrate some good news at work, David made me pan seared filet mignon with a white wine garlic cream sauce and a side of sautéed spinach.  Absolutely delicious! 

This was an amazing bar called The Patterson House (David's friend from high school started it)  where they specialize in cocktails and fresh ingredients.  The bartender was so knowledgable.  I got a Tom Collins which was gin, seltzer water, and some other yummy ingredients.  They have great ice cubes there as well!  

Ummmmm, yum - we went to The Flying Biscuit for brunch - of course I had to try the eggs benedict which was absolutely delicious.  Oh, and a side of cheesy grits as well.  I think this place is missing some greens, but when in the South....

View of downtown Nashville from David's house - lovely night for an outdoor BBQ!

David's amazing rib-eye BBQ'ed steaks - marinade consisted of olive oil, balsamic vinegar, worcestershire sauce, Tapatio, garlic powder...they turned out great!