Plum and Spinach Salad

These days, our recipes need to be adapted for people with various food restrictions and preferences. The traditional preparation of spinach salad with bacon doesn’t work for our kosher and vegetarian diners. So instead, we rely on plums and soy bacon. Deep purple or yellow plums or a combination of both work beautifully in this salad. This is a great do-ahead and assemble-just-before-serving recipe. It’s also perfect for picnics, barbecues, or a light summer meal with a rosé.

SERVES 8 AS A SIDE

Salad

1 small red onion, halved lengthwise and sliced paper thin

1½ pounds baby spinach, washed and tough stems removed

6 strips soy bacon, cooked crisp and crumbled

5 hard-boiled eggs, whites chopped with 2 of the yolks (save the remaining yolks for another use)

1 bunch fresh chives, cut into ¼-inch lengths

6 plums, pitted and sliced thinly

Dressing

⅔ cup extra-virgin olive oil

2 tablespoons Dijon mustard

¼ cup red wine vinegar

Kosher salt and freshly ground black pepper

In a medium bowl, combine the onion with 1 cup hot water and soak for 30 minutes (this mellows the flavor).

Meanwhile, to make the dressing, whisk together the oil, mustard, and vinegar in a small bowl. Season with the salt and pepper.

Drain the onions and transfer them to a large salad or mixing bowl. Add the spinach, bacon, eggs, and chives. Add the dressing and toss. Add the plums and toss again gently. Adjust the seasoning and serve.