- 7 oz Fontina cheese
- 2 yellow peppers
- 1 oz olive verdi
- 1 tablespoon mustard
- 6 tablespoons Extra Virgin Olive Oil
- 2 tablespoons cooking cream
- black pepper , freshly ground
Roast the peppers in the oven. Then, peel, remove the seeds and cut into thin slices. Place peppers in a salad bowl, with fontina cut into matchstick-sized pieces, and olives. Dress with oil, salt, pepper, mustard and heavy cream. Mix well and keep in a cool place for an hour. Then serve.