Bring a small pot of water to a boil. Simmer eggs for 7 minutes, then cool in cold water till serving time.
Meanwhile, marinate shallot in vinegar with a pinch of salt and sugar for 10 minutes. Whisk in olive oil to taste, keeping the dressing rather sharp — a 2:1 oil-to-vinegar ratio is good here.
Meanwhile, make the bread crumbs: heat the 2 T. olive oil in a small, heavy skillet over medium heat. Add the bread crumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them.
Meanwhile, fry the smoked salmon until crisp. Save the rendered fat for another use.
Wash and lightly dry the spinach leaves. Place them in a large stainless steel bowl and toss lightly with some of the dressing. Mix in salmon and breadcrumbs and season with pepper. Put the bowl over a pan of simmering water and toss continually with tongs while the salad heats. Use a towel to grip the bowl. Remove when the leaves are just wilted and serve immediately.
Peel and quarter eggs, season with salt and pepper, and serve with salad.
