Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton

Name: Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton
Prep time: 10 min
Cuisine: www.epicurious.com
Ingredients: 2 large heads Boston lettuce; 3 tablespoons Zinfandel vinegar or other good-quality red-wine vinegar (preferably "O" brand); 1 tablespoon finely chopped shallot; 1/4 cup extra-virgin olive oil; 1/4 cup walnut oil; 1 cup walnut pieces, toasted; 1/4 pound Stilton, crumbled or shaved (with a cheese plane)

Ingredients

2 large heads Boston lettuce
3 tablespoons Zinfandel vinegar or other good-quality red-wine vinegar (preferably "O" brand)
1 tablespoon finely chopped shallot
1/4 cup extra-virgin olive oil
1/4 cup walnut oil
1 cup walnut pieces, toasted
1/4 pound Stilton, crumbled or shaved (with a cheese plane)

Instructions

Step 1

Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a salad spinner.

Step 2

Whisk together vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add oils in a slow stream, whisking until combined.

Step 3

Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese.