Fontina and Roasted Yellow Pepper Salad

1. 1

   Roast the whole peppers over a gas flame, turning until completely charred.

2. 2

   Put in a bowl, cover the bowl with plastic wrap, and let cool for at least 30 minutes.

3. 3

   In a small bowl, combine the olive oil, heavy cream, mustard, salt, and a couple of grinds of pepper.

4. 4

   Whisk together until emulsified.

5. 5

   Set aside.

6. 6

   Peel the skin from the peppers and discard the cores, seeds, and membranes.

7. 7

   Cut the peppers into 1/4-inch-wide strips.

8. 8

   In a large bowl, combine the peppers, cheese, olives, and cream mixture.

9. 9

   Toss together.

10. 10

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.