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

1 tbsp extra virgin olive oil 2 tsp white-wine vinegar 1/8 tsp grainy Dijon mustard 5 black or blue plums, sliced 1/2 cup Bella Di Cerignola olives (or other green olives), pitted and sliced 1 rib celery

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.