Breakfast Salad with Coffee Vinaigrette

Ingredients

• 4 eggs, refrigerated
• 4 cups spring mix salad
• 8 ounces diced pancetta
• ½ cup shaved Parmesan
• ½ cup sun-dried tomatoes in oil, sliced
• 4 pieces crusty sourdough bread
• 2 tablespoons cold brew concentrate or brewed espresso
• 1 tablespoon balsamic vinegar
• ½ tablespoon Dijon mustard
• 1 ½ tablespoons maple syrup
• 1 clove garlic, minced
• ¼ cup extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper