1/2 pound Italian Fontina, diced to bite-size
6 bell peppers
sprinkling of kalamata olives: about 1/3 cup
tsp Dijon mustard
2 T olive oil
2 T cream
salt and pepper if desired
met a recipe with roasted bell peppers that I didn't like. (Ok, one,
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
the peppers until blistery and blackened. Put in a paper bag to cool.
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.