Roasted Plum And Spinach Salad

6 Servings

This was one of my favourite salad recipes for wedding menus over the last several years. It is a little something different for a standard spinach salad.

Roasting plums accentuates their sweetness. Make sure to select plums that are not too ripe, though, so they don't get too soft when roasted.

6 plums
olive oil
5 bacon
1/3 cup fresh sage leaves
1/2 small red onion
3 cloves garlic
2 tbsp honey dijon mustard
1/3 cup red wine vinegar
1 tsp salt
2/3 cup olive oil
2 tbsp maple syrup
6 cups baby spinach

1. Preheat oven to 450F. Cut plums in half and discard pits. Slice in wedges and place in a bowl. Drizzle with enough oil to coat, then toss. Line 2 rimmed baking sheets with foil. Oil or spray foil. Place bacon and plums on different sheets. if using fresh sage, spread over a separate small piece of foil and place on sheet with bacon. Roast, turning once, until fruit is tender and bacon crisp, 12 minutes.

2. Meanwhile, thinly slice onion and mince garlic. In a small bowl, whisk dijon with vinegar, garlic and salt. Add dried sage, if using. Gradually whisk in 2/3 cup oil. Put bacon on a papertowel. Set roasted sage aside. Slice bacon into pieces. Toss plums in a bowl with maple syrup.

3. Place spinach in a very large bowl. Add bacon, plums and onion. Crumble roasted sage over top. Stir dressing and drizzle in just enough to lightly coat.