Preheat the oven to 200°C.
Place halved pepper on a baking tray.
Drizzle with olive oil and bake for 20 minutes until brown.
Cool peppers in a bowl covered with cling film.
Peel and dice the pepper flesh once cooled.
Whisk diced pepper with 90ml olive oil and balsamic vinegar to make dressing.
Mix diced potatoes with mustard and chopped rosemary.
Microwave the potato mixture for 30 seconds.
Press potato mixture into four 5cm round steel rings on a tray.
Add cheese on top and grill until browned.
Process tapenade ingredients in a food processor until bound.
Place frisée leaves in the center of four plates.
Top lettuce with a potato ring and a portion of tapenade.
Drizzle red pepper dressing around the salad and serve.