FONTINA AND ROASTED YELLOW PEPPER SALAD
(INSALATA DI FONTINA E PEPERONI GIALLI)
Source: Insalate, Authentic Italian Salads for All Seasons by Susan Simon
Servings: 6

Here's another interesting antipasto salad from the Piemonte region of northwestern Italy. It was specifically created to showcase fragrant, nutty-flavored Italian Fontina cheese, which come from Val d'Aosta. This salad is sometimes simply called insalata di formaggio. When roasted, the sweet yellow peppers take on a subtle smokiness that's a perfect contrast to the cheese.

6 yellow bell peppers
2 tablespoons olive oil
2 tablespoons heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper to taste
2/3 pound imported Fontina cheese (from Val d'Aosta), cut into 1-1/2-inch matchsticks
1/2 cup coarsely chopped green olives

Roast the whole peppers over a gas flame, turning until completely charred. Put in a bowl, cover the bowl with plastic wrap, and let cool for at least 30 minutes.

In a small bowl, combine the olive oil, heavy cream, mustard, salt, and a couple of grinds of pepper. Whisk together until emulsified. Set aside.

Peel the skin from the peppers and discard the cores, seeds, and membranes. Cut the peppers into 1/4-inch-wide strips.

In a large bowl, combine the peppers, cheese, olives, and cream mixture. Toss together. Serve at room temperature.