Salted Plum Dressing

Prepare the onion oil. In a medium saucepan set over high heat, combine all the onion oil ingredients. Cook for 3 to 4 minutes, stirring occasionally. Decrease the heat to medium-high and cook for another 5 minutes, then decrease the heat to medium. Cook the mixture for 10 to 15 minutes, stirring occasionally, until the onions and leeks are crispy and brown.

Remove the pan from the heat and strain the oil into a bowl through cheesecloth. Discard the solids. Let the oil cool before transferring it to a jar. The onion oil keeps in the fridge for up to 1 month, which is good, considering the dressing only calls for a little bit of it.

To make the dressing, whisk until all dressing ingredients until combined. If you want a smoother texture, place it in the blender and purée until smooth.