Salad of Roasted Peppers, Olives, and Fontina, Piedmont Style

• 3 large yellow bell peppers
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon-style mustard
• 1 teaspoon red wine vinegar
• Salt
• Freshly milled white pepper
• 2 tablespoons sliced, pitted imported green olives
• 1/4 pound fontina, cut into long, thin strips

1. Arrange the peppers on a grill rack above a charcoal fire, on wire racks positioned over the burners of a gas or electric stove, 2 to 3 inches under a preheated broiler, or in an oven preheated to 400 degrees F. Roast them until they are charred all over and tender inside, turning them frequently to insure they blacken evenly, about 30 minutes in the oven, but less time by the other methods.
2. Set aside to cool.
3. When the peppers are cool enough to handle, using your fingertips, peel off the skins.
4. Cut the peppers in half and remove and discard the stems, ribs, and seeds.
5. (Do not do this under running water; it will wash away some of the delicious smoky flavor.)
6. Cut the peppers lengthwise into 1/2-inch-wide strips and place in a bowl.
7. Add the oil, mustard, vinegar, salt and pepper to taste, olives, and cheese and toss gently to mix well.
8. Serve at room temperature.

yellow bell peppers, extra virgin olive oil, mustard, red wine vinegar, salt, white pepper, green olives, fontina

Taken from www.cookstr.com/recipes/salad-of-roasted-peppers-olives-and-fontina-piedmont-style (may not work)