Warm Potato Salad

•2 lbs red potatoes, s • crubbed, each the size of an egg
•2 fire roasted red or yellow bell peppers (or both), skins and seeds removed and cut into 8 pieces each
•1 small fennel bulb, cleaned, with the core removed, minus the stalks and leafy fronds and briefly blanched in salted water. Reserve some of the chopped leaves, a small handful will do
•8 thick slices of fontina cheese
•Highest quality of xtra virgin olive oil
•Salt and freshly ground pepper to taste

Roast potatoes in a 400 degree oven until done. Remove to the countertop to let cool to room temp. When cool, slice in half, or quarters if potatoes are larger than an egg.

Add the 1st 4 ingredients to a metal mixing bowl. Toss with several tsp oil, and place in a 300 degree oven just until the cheese begins to melt. Remove from oven and toss with the fennel leaves and more olive oil if needed. Season to taste.