Fontina and Roasted Yellow Pepper Salad

• 6 yellow bell peppers
• 2 tablespoons olive oil
• 2 tablespoons heavy cream
• 1 teaspoon Dijon mustard
• 12 teaspoon salt
• fresh ground black pepper
• 23 lb Fontina cheese, cut into 1 1/2 inch matchsticks (from Val d'Aosta)
• 12 cup green olives, coarsely chopped

1. Roast the whole peppers over a gas flame, turning until completely charred.
2. Put in a bowl, cover the bowl with plastic wrap, and let cool for at least 30 minutes.
3. In a small bowl, combine the olive oil, heavy cream, mustard, salt, and a couple of grinds of pepper.
4. Whisk together until emulsified.
5. Set aside.
6. Peel the skin from the peppers and discard the cores, seeds, and membranes.
7. Cut the peppers into 1/4-inch-wide strips.
8. In a large bowl, combine the peppers, cheese, olives, and cream mixture.
9. Toss together.
10. Serve at room temperature.

yellow bell peppers, olive oil, heavy cream, mustard, salt, fresh ground black pepper, cheese, green olives

Taken from www.food.com/recipe/fontina-and-roasted-yellow-pepper-salad-66982 (may not work)