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Fontina and Sweet Pepper Salad
- 6 yellow sweet peppers, cut in half and seeded
- 1 pound Fontina cheese, diced
- 1 cup green olives, pitted, Cerignola preferred
- 1/2 cup Extra Virgin Olive Oil or walnut oil
- 1 teaspoon Dijon-style mustard
- Salt and pepper to taste
- 2 to 3 tablespoons heavy cream
Directions:View on PBS Food
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