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Fontina Salad

  • 20 minutes
  • Easy
  • Side dishes and salads

Ingredients: Per 4 servings

  • 7 oz Fontina cheese
  • 2 yellow peppers
  • 1 oz olive verdi
  • 1 tablespoon mustard
  • 6 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons cooking cream
  • salt
  • black pepper, freshly ground

Preparation:

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.