Insalata di Fontina – Fontina and Sweet Pepper Salad
This salad shows the French influence in the Piedmont with the use of Dijon mustard.
Ingredients
- 6 yellow sweet peppers. cut in half and seeded
- 1lb fontina cheese, diced
- 1 cup green olives, pitted
- 1 cup extra virign olive oil
- 1tsp Dijon style mustard
- Salt and pepper to taste
- 2 to 3 tablespoons heavy cream
Directions
- Preheat oven to 450F and bake pepper halves until the skins blacken. Cool. Peel away skins and cut peppers into thin strips. Place strips in a shallow bowl with the cheese and olives. Mix lightly. Set aside.
- Combine the olive oil, mustard, salt and pepper; whisk well. Slowly whisk in the cream. Pour over salad and refrigerate for 2 hours before serving.
This recipe was featured on Season 19 - Episode 1924.
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