Recipe - Fontina Cheese And Sweet Red Pepper Salad

One fourth cup Fresh chives; chopped
One fourth cup Celery; minced
2 tablespoon Redwine vinegar
2 teaspoon Dijonstyle mustard
1/8 teaspoon Fresh ground pepper
6 tablespoon Olive oil
Head iceberg lettuce; torn
into bitesize pieces
1 small Bunch green onions;
finely cut or sliced up
5 x Anchovy strips; minced
4 ounce Italian fontina cheese;
cubed (appox. 1 cup)
8 ounce Jar roasted, sweet red
Peppers; cut into 1/4in.
wide slices

Make a vinaigrette dressing by combining redwine vinegar, mustard and
fresh ground pepper in a small bowl and adding oil gradually. Beat (or
whisk) constantly until emulsified. In a large bowl, toss lettuce with
onions, chives, celery, anchovies and vinaigrette dressing. Place equal
portions of this mixture on each salad plate. Place cheese cubes on top of
the salad in the center. (You may substitute Danish fonina cheese for a
slightly different, more mild flavor.) Arrange pepper slices around the
cheese.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini