BOSTON LETTUCE WEDGES WITH ZINFANDEL VINAIGRETTE AND STILTON

By akselden

Ingredients

• 2 large heads Boston lettuce
• 3 tablespoons Zinfandel vinegar or
• other good-quality red-wine vinegar
• (preferably "0" 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 Lb Stilton, crumbled or shaved (with
• a cheese plane)

Preparation

Step 1

Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold
water, then dry in a salad spinner. Whisk together vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add Oils In a slow stream, whisking until combined. Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese.

COOKS' NOTES: Vinaigrette can be made 1 day ahead and chilled, covered. Nuts can be toasted 1 day ahead and cooled, then kept in an airtight container at room Temperature.