6 yellow sweet peppers, cut in half and seeded
1 pound Fontina cheese, diced
1 cup green olives, pitted, Cerignola preferred
1/2 cup Filippo Berio Extra Virgin Olive Oil or walnut oil
1 teaspoon Dijon-style mustard
Salt and pepper to taste
2 to 3 tablespoons heavy cream
Preheat the oven to 450°F.
Bake the pepper halves until the skins blacken. Cool. Peel away the skins and cutthe pepper pieces into thin strips.
Place strips in a shallow bowl with the cheese and olives. Mix lightly. Set aside.
Combine the oil,mustard, salt and pepper and whisk well. Slowly whisk in the cream. Pour over the salad and refrigerate for 2 hours before serving.
This recipe isfeatured on show 1924 - Dinner Val d'Aosta Style.
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