Fontina and Roasted Yellow Pepper Salad-Italy

[Guest guest]

Fontina and Roasted Yellow Pepper Salad-Italy

 

6 yellow bell peppers

2 tablespoons olive oil

2 tablespoons heavy cream

1 teaspoon Dijon mustard

1/2 teaspoon salt

freshly ground black pepper to taste

2/3 pound imported Fontina cheese, cut into 1-1/2-inch matchsticks

1/2 cup coarsely chopped green olives

 

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. Serves 6.