Yields Makes 4 servings

How to Make It

Step 1
1

Cut bacon crosswise into 1/4-inch pieces. In a 10- to 12-inch frying pan, stir bacon frequently until browned, 4 to 5 minutes. With a slotted spoon, transfer bacon to drain on towels. Reserve 2 tablespoons drippings in pan.

Step 2
2

Put spinach in a large bowl. Rinse and pit plums and cut into 1/2-inch-thick slices.

Step 3
3

Set pan with drippings over high heat. Add mustard, vinegar, and sugar; stir, then add plums. Heat until boiling, about 1 minute; turn plums over once.

Step 4
4

Pour hot plum mixture over spinach. Mix and lift with salad fork and spoon. Sprinkle with bacon and add salt to taste.

Ingredients

 4 slices (1/4 lb.) thick-cut bacon
 8 cups (about 1/2 lb.) baby spinach leaves, rinsed and drained
 2 firm-ripe red-skin plums (about 1/2 lb. total)
 4 teaspoons coarse-grain Dijon mustard
 2 tablespoons red wine vinegar
 1 teaspoon sugar
  Salt

Directions

Step 1
1

Cut bacon crosswise into 1/4-inch pieces. In a 10- to 12-inch frying pan, stir bacon frequently until browned, 4 to 5 minutes. With a slotted spoon, transfer bacon to drain on towels. Reserve 2 tablespoons drippings in pan.

Step 2
2

Put spinach in a large bowl. Rinse and pit plums and cut into 1/2-inch-thick slices.

Step 3
3

Set pan with drippings over high heat. Add mustard, vinegar, and sugar; stir, then add plums. Heat until boiling, about 1 minute; turn plums over once.

Step 4
4

Pour hot plum mixture over spinach. Mix and lift with salad fork and spoon. Sprinkle with bacon and add salt to taste.

Hot Plum and Spinach Salad