Roasted Sweet Pepper Salad From the Piedmont

By ALICJA

Ingredients

• Salad
• 3 lg red bell peppers
• 3 lg yellow bell peppers
• 2 shallots,coarsely chopped
• 12 pitted green olives,sliced
• 1 cup diced fontina cheese
• 1/4 cup capers,drained
• Handful chopped fresh parsley
• Dressing
• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 2 tbsp honey
• salt,pepper to taste

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400F or preheat the broiler.To make the salad,roast or broil the peppers,turning them as they
turn black.Remove them and put them in paper bag,peel off the skins.Slice into thin strips,and put in a salad bowl.Add the rest of ingrediance and toss to mix with dresing.