Pepper and Fontina Cheese Salad (Piedmont)

Salads

Ingredients

Yellow Sweet Peppers- 6

Fontina Cheese, diced- 1/2 pound

Green Olives, pitted- 1/4 cup

Olive Oil

French Mustard- 1 tsp

Salt + Pepper

Cream- 2-3 tbsps

Cut the peppers in half, discarding cores and seeds. Bake them in a hot oven (450F) or broil under a high heat until the skins blacken and blister. When cool enough to handle, pull off the thin outer skin and cut the flesh into long, even strips.

Put the strips of pepper in a salad bowl with the cheese and olives. Mix lightly and add a dressing made with olive oil, mustard, salt, pepper and cream in quantities to taste. Stir well and chill for hours before serving.

Serves 4 to 6.