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Multi Pepper Salad with Fontina

1 1/2 pounds Sweet peppers, roasted and cut into 1/4 inch strips
12 black olives, such as Kalamata, pitted and coarsely chopped
6 ounces Fontina cheese, cut into 1/2 inch cubes (about 11/2 cups)
2 Tablespoons heavy cream
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon finely chopped parsley
1/4 cup best extra virgin olive oil
Salt  & Pepper to taste


Combine the peppers, olives, and cheese. Mix the cream, lemon juice, mustard, and herb in a small bowl. Gradually whisk in the oil. Season with the Salt  & Pepper.  Pour over the peppers and mix. Serve immediately.


From: Cook’s Garden

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