Pepper salad with plums

Ingredients for 4 servings:

• n. B. rock salt
• n. B. Pepper, black
• n. B. raw cane sugar
• 2 medium-sized bell peppers, red
• 2 medium-sized bell peppers, green
• 2 m.-large onion(s), red
• 6 plums
• 2 large vine tomatoes
• 3 tbsp olive oil
• 1 tbsp honey
• 3 tbsp apple cider vinegar
• 1 tbsp grainy mustard
• e.g. broth (from the salad after soaking)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Mix rock salt, pepper, and raw cane sugar in equal parts (tsp or tbsp), DO NOT go by weight! Peel, quarter, and thinly slice the bell peppers and onions. Halve and pit the plums, then thinly slice them. Cut the tomatoes into irregular pieces. Mix all ingredients with 1 tsp of the spice mix. Let stand in the refrigerator for at least 2 hours or overnight. Then add the resulting liquid to the vinaigrette. For the vinaigrette, mix together the apple cider vinegar, mustard, olive oil, and honey. To serve, mix all ingredients together and serve.