Olive and Roasted Pepper Salad with Fontina Cheese
Olive and Roasted Pepper Salad with Fontina Cheese
Ingredients:
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6 roasted bell peppers, or 3 cups jarred roasted peppers, cut in 1/2-inch strips
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1/2 lb Fontina cheese, cut in 1/4-inch matchsticks
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1 cup pitted large green olives
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1/4 cup whipping cream
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1 tablespoon plus 1 and 1/2 teaspoons Dijon mustard
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1 and 1/2 teaspoons cider vinegar
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1/4 teaspoon kosher salt
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1 tablespoon extra-virgin olive oil
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2 tablespoons chopped fresh Italian parsley
Directions:
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Toss peppers, cheese and olives together in a bowl.
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Whisk together the cream, mustard, vinegar and salt in a small bowl; whisk in the olive oil gradually until the dressing is emulsified.
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Pour dressing over the salad; toss to coat.
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Let salad sit at room temperature so flavors blend, 15 minutes.
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Sprinkle with parsley; toss.
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The salad may be assembled and dressed an hour in advance and refrigerated. Let sit at room temperature before tossing with parsley and serving. Serves 6.
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Note: To roast peppers, Peel; scrape out seeds, coat with 3 tablespoons olive oil and 1/2 teaspoon salt.
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Place on parchment-lined baking sheet. Roast in 300 degree oven, turning occasionally, until skins are wrinkled and slightly charred, 30 minutes. Allow to cool.