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.