No, Vaughn says with a laugh, what you really need is a main course that goes with the salad, not the other way around. The blue salad, she says, is lovely with a simple grilled chicken breast. Serve it with some of that blueberry chutney. Then go have fun with your guests.
Mixed green salad with fresh peaches, basil and chevre
1 small shallot, sliced
1 garlic clove, sliced
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
Salt and pepper to taste
1/2 cup 50-50 olive oil/canola oil blend
8 cups of greens
3 peaches sliced
1/2 bunch whole basil sprigs
1/4 cup toasted pine nuts
1/2 cup chevre, crumbled
1. Place all the vinaigrette ingredients except the oil in a blender and puree. Drizzle in the oil to blend.