Gruyere Fondue Dinner

Name: 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