With salads like these, one hardly needs an entree.

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.

After all, it's summer.

Mixed green salad with fresh peaches, basil and chevre

Serves 4

Champagne vinaigrette

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.