Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Cut the plums into four and then into thin wedges. Place them

on a baking sheet.

Combine olive oil, honey, salt, and thyme in a bowl. Pour the

mixture over the plums and mix to coat. Place pan in the oven

and bake for 25–30 minutes.

Meanwhile, prepare the walnut crunch. Put the crushed

walnuts in another pan. Place the olive oil, brown sugar,

cinnamon, cayenne pepper, and salt in a bowl and mix. Pour

the mixture over the walnuts and coat.

Place the pan in the oven for seven minutes. Then take it out

and mix. Put it back in the oven for another four to five minutes,

watching it carefully so it doesn’t burn.

To prepare the dressing, place all ingredients in a container.

If using basil cubes, just shake it all up once the cubes are

defrosted. If using fresh basil, use an immersion blender.

To serve, place a bed of spinach in a bowl. Top with onion,

pepper, plums, cucumbers, and nuts. Pour on the dressing

right before serving and mix.