Instructions: Salad: Cut the peppers lengthwise into 4 quarters; discard the cores, seeds, and membranes. Place the pepper quarters skin-side up on a foil-lined cookie sheet.

Broil 2 to 3 inches from the heat source until the skin is charred and blackened, about 10 minutes.

Place the peppers in a paper bag; close and let stand about 10 minutes. Peel and discard the skin; cut the peppers into 1-inch wide strips and place them in a shallow serving dish.

Sprinkle the peppers with basil; drizzle with vinaigrette. Top with goat cheese and freshly ground pepper. Serve at room temperature, garnished with fresh basil sprigs.

Balsamic Vinaigrette: Combine the vinegar, 2 tablespoon water, the garlic, salt (if desired), and pepper. Whisk in the oil. The dressing will keep, refrigerated, for 2 weeks. Shake or whisk before using to recombine the oil and vineger.

This recipe yields 4 servings.

Serving size: 1/2 cup.

* If optional salt from vinaigrette recipe is used, sodium is 117mg per serving.

Comments: A farm stand salad, just right for late summer when mounds of red and yellow peppers are to be seen at every farmers market and roadside vegetable stand, and the scent of fresh basil perfumes the air. For this simple but sophisticated dish, prepare the vinaigrette with a fruity olive oil and use fresh-tasting domestic goat cheese, a French Boucheron, or a mild feta. The peppers and vinaigrette can each be prepared and stored separately, covered and in the refrigerator for up to 3 days in advance, then brought to room temperature before final assembly. The salad can be served as a beautiful first course or as an accompaniment to grilled meats or poultry.

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