Preheat oven to 350 degrees F.

Line sheet pan with parchment paper and 7 slices bacon (don’t overlap).

Bake until crispy, about 20 to 25, then chop into bite-size pieces and set aside.

Meanwhile, in a large skillet over medium heat, cook remaining slice bacon until crisp, about 5.

Add garlic and shallot and cook until softened, 2 to 3.

Remove from heat; add mustard, 1/2 teaspoon salt, and red wine vinegar and whisk in olive oil.

Set aside.

On a large platter, layer romaine, eggs, bacon, and cheese.

On low heat, warm dressing; drizzle over salad.

Garnish with chives and season with black pepper.

Serve immediately.