Roasted Pepper and Goat Cheese Salad

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 and poultry.