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Fontina and Roasted Yellow Pepper Salad




Source of Recipe


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List of Ingredients




6 yellow bell peppers
2 tablespoons olive oil
2 tablespoons heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon salt
fresh ground black pepper
2/3 lb imported Fontina cheese, cut into 1 1/2 inch matchsticks (from Val d'Aosta)
1/2 cup coarsely chopped green olives


Recipe



Roast the whole peppers over a gas flame, turning until completely charred.
Put in a bowl, cover the bowl with plastic wrap, and let cool for at least 30 minutes.
In a small bowl, combine the olive oil, heavy cream, mustard, salt, and a couple of grinds of pepper.
Whisk together until emulsified.
Set aside.
Peel the skin from the peppers and discard the cores, seeds, and membranes.
Cut the peppers into 1/4-inch-wide strips.
In a large bowl, combine the peppers, cheese, olives, and cream mixture.
Toss together.
Serve at room temperature.