• Time

    20 minutes

  • Difficulty

    Easy

  • Course

    Side dishes and salads

Ingredients

Servings 4

Preparation

20 minutes 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.