Food styling by Bonny Reichert. Prop styling by Paige Weir/Judy Inc. (www.judyinc.com)Hudson Hayden/The Globe and Mail
Sweet plums and salty olives play off of each other brilliantly in this simple salad. The chopped celery provides crunch and its leaves lend a bracing green flavour.
Servings: 4
Ready Time: 10 minutes
Ingredients
1 tbsp extra virgin olive oil
2 tsp white-wine vinegar
1/8 tsp grainy Dijon mustard
Pinch sugar
5 black or blue plums, sliced
1/2 cup Bella Di Cerignola olives (or other green olives), pitted and sliced
1 rib celery
Handful chopped tender celery leaves
Salt and freshly ground pepper
Method
In a small bowl, combine oil, vinegar and mustard and beat lightly with a fork. Mix in sugar and set aside. Combine remaining ingredients except for salt and pepper in a salad bowl. Toss gently with dressing, season and serve.