Insalata di Fontina – Fontina and Sweet Pepper Salad

This salad shows the French influence in the Piedmont with the use of Dijon mustard.


  • 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


  1. 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.
  2. 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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