Ingredients
Instructions
- Roast the whole peppers over a gas flame, turning until completely charred.
- Put in a bowl, cover the bowl with plastic wrap, and let cool for at least 30 minutes.
- In a small bowl, combine the olive oil, heavy cream, mustard, salt, and a couple of grinds of pepper.
- Whisk together until emulsified.
- Set aside.
- Peel the skin from the peppers and discard the cores, seeds, and membranes.
- Cut the peppers into 1/4-inch-wide strips.
- In a large bowl, combine the peppers, cheese, olives, and cream mixture.
- Toss together.
- Serve at room temperature.