1/2 pound Italian Fontina, diced to bite-size
6
bell peppers
sprinkling
of kalamata olives: about 1/3 cup
sauce:
1
tsp Dijon mustard
2
T olive oil
2
T cream
salt
and pepper if desired
Never
met a recipe with roasted bell peppers that I didn't like. (Ok, one,
but
that's it). We still have peppers in the garden Nov 1, 2007. And since
it's 80 degrees today, calm winds, no fires on the horizon, we can
grill
the peppers until blistery and blackened. Put in a paper bag to cool.
Remove
and peel. Cut these marvels into strips, discarding seeds and stems.
Put
the peppers in a salad bowl, add Fontina and kalamata olives.
Make a dressing of the mustard, olive oil, cream.
Toss with fontina mixture, cover and chill at least 2 hours. Salt and pepper if necessary. Serve with Tre Sorelle.