Fontina and Roasted Yellow Pepper Salad Recipe

Directions:

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