Roasted-Pepper & Olive Salad with Fontina - yellow bell peppers

Method

• To roast the peppers: Preheat the oven to 350.
• Rub the peppers all over with 3 tablespoons olive oil, season with 1/2 teaspoon salt, and place on a parchment-lined baking sheet.
• Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred.
• Let the peppers cool completely.
• Slice them in half through the stem end, discard the stem, peel off the skin, and scrape out the seeds.
• Slice the peppers into 1/2-inch strips, and place them in a sieve to drain and dry.
• (If using jarred peppers, slice and drain the same way.)
• Slice the fontina into 1/4-inch-thick slabs, then into 1/4-inch matchsticks.
• Slice the olives lengthwise into 1/4-inch slivers.
• Toss the sliced peppers, cheese, and olives together in a large bowl.
• For the dressing: Whisk together the cream, mustard, cider vinegar, and remaining salt in a small bowl.
• Whisk in the remaining olive oil gradually, until the dressing is smooth and emulsified.
• Pour the dressing over the salad; toss and tumble to coat all the pieces.
• Let the salad sit at room temperature, so the flavors blend, for at least 15 minutes, then sprinkle over it the chopped parsley, toss again, and serve.
• (You can assemble and dress the salad an hour in advance and keep it refrigerated.
• Let it sit at room temperature for a few minutes before adding the parsley and serving.)