Gruyere Fondue Dinner

Ingredients

• 2 medium carrots, cut into 1-inch chunks
• 8 ounces rainbow fingerling potatoes, halved crosswise
• 1/2 small head cauliflower, broken into florets (about 3 cups)
• 5 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 teaspoons ground caraway
• 4 ounces green beans, trimmed
• 4 cups sourdough bread cubes
• 6 ounces salami, in 2 thick slices, cut into chunks
• 1 1/2 cups seedless red grapes
• 1 cup dry white wine
• 12 ounces grated Emmental
• 12 ounces grated Gruyere
• 2 tablespoons cornstarch
• 1 teaspoon dry mustard
• Pinch freshly grated nutmeg
• 1 tablespoon kirsch

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