3. To assemble the salad, first quarter the peaches.

4. Pool a spoonful or two of the puree on a plate. Arrange 3 wedges of peach upright on the puree. Rest a few cheese shavings over the peaches.

5. Gently toss the arugula with olive oil and a pinch of salt, and arrange it decoratively over the Parmesan.

-- Daniel Capra, Paula LeDuc Fine Catering, Emeryville, Calif.

Per serving: 220 calories, 18 g total fat, 3.5 g saturated fat, 5 mg cholesterol, 150 mg sodium, 11 g carbohydrates, 3 g fiber, 7 g sugars, 6 g protein. Calories from fat: 160.


Summer baby blue salad

Serves 4

1 pound jewel-toned lettuce

1/4 lb. Pt. Reyes Blue Cheese, crumbled

1/2 cup fresh blueberries

Edible blue pansies

Blueberry vinaigrette and blueberry chutney

1. Place the salad greens in a large bowl and toss lightly with some of the vinaigrette.

2. Mound salad on serving platter. Top with fresh blueberries and crumbled Blue Cheese, and garnish with edible pansies.

Blueberry chutney

1 large Granny Smith Apple, chopped

1/2 cup sugar

1/2 cup orange juice

1 tablespoon finely grated orange rind