Fontina and Roasted Yellow Pepper Salad

Directions

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