Gruyere Fondue Dinner

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Dippers:

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

Fondue:

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